When I was little my mum grew forced rhubarb in the garden, under a piece of scrap metal. I don’t recall whether it was an old sink or an oil drum, but what I do remember is the amazing taste of that rhubarb.
Whenever the rhubarb emerged, one of the first things my mum would make was rhubarb jelly. Gently stewed rhubarb encased in sweet, orange jelly, it remains to this day a major comfort food for me.
After finding rhubarb on special offer in my local supermarket I was sorely tempted to recreate the jelly of my childhood, maybe fancying it up with a bit of fizz or an exotically flavoured jelly, but, scared of disappointment and sullying my memories, I decided to go another way. (continue reading…)