Rhubarb Cream Jelly
Instructions:
- 21/2 cups/600ml/1 pt yoghurt
- 4 cups/450g/l lb rhubarb
- sugar to taste
- 1 tsp/5ml vanilla essence
- ½ tsp/2.5ml ground cinnamon or a small piece of cinnamon stick
- 1 cup/250ml/8fl oz whipping cream, whipped
- 2 tbsp/15g/l/2 oz agar-agar
- 2 tbsp/30ml boiling water
- Drain the yoghurt for about 3 hours.
- Cook the rhubarb with the sugar, vanilla essence and cinnamon with just enough water to stop it from burning. You will need 1'/, cups/300ml/'/Ipt of cooked rhubarb. Mix the cooked rhubarb with the drained yoghurt and the whipped cream. Mix gently until everything is combined.
- Dissolve the agar-agar in the boiling water, mixing well until smooth. Add to the rhubarb mixture, stirring the agar-agar in quickly.
- Turn the mixture into a moistened small ring mould and chill until set. Serve with more whipped cream if desired.
- serves 6