Rhubarb And Orange Jelly

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180?C/350?F/gas mark 4.
Cut the rhubarb into 2.5cm (1 inch)lengths and place in an ovenproof pan
with the orange juice and sugar. Cover (with foil if there is no acceptable
lid) and leave in the oven for about 25-30 minutes, until the rhubarb is
very nearly tender, but still firm enough to hold its shape. Drain off the
liquid and measure out 300ml (1 pint) of it. Reserve the rhubarb pieces for
the next recipe. If you don't have quite enough, make up the quantity with
a little extra orange juice.
Meanwhile, slit open the cardamom pods and extract the black or brown
seeds. Crush as finely as you can.
Half fill a roasting tin with cold water and lay the sheets of gelatine in
it to soak for a few minutes. Put the rhubarb and orange juice in to a pan
with the crushed cardamom seeds. Bring up to just under the boil, turn the
heat way down low, and let the mixture infuse gently for 1o minutes. If
your heat won't go down low enough to take the juice of the boil, then draw
the pan off the heat, cover and leave for 10 minutes, then reheat gently.
One by one, take the gelatine leaves out of the cold water, slough off
excess water and stir into the hot juice. Strain the juice into 4 wine
glasses. Leave to cool then transfer to the fridge to set.
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