RHUBARB DELIGHT
SOMETHING TASTY. Take I. 1 , pint packet lemon jelly cry stals, 2 pints sliced rhubarb, 6oz gran • ulated sugar, 1 gill cream, 3 gill water, 2oz almonds. Steam the rhubarb with the sugar and drain off the juice. Blanch and skin the almonds. Dissolve the quarter ■ pint packet of crystals in three-fourths of a gill of hot water, and when cold set a thin layer in the bottom of a plain mould. Decorate it with almonds, halved and dipped in jelly, and when these are set cover them with jelly and set again. Dissolve the pint packet of crystals in the hot rhubarb juice and let it cool, then rub the rhubarb through a sieve and mix it with the jelly. Leave them until the jelly is beginning to thicken, then stir in the whipped cream and chopped almonds, saving a few halved ones. Turn the mixture into the prepared mould and when set dip in warm water and unmould it. Decorate the rhubarb delight with the remainder of the almonds and a few glace cherries, and serve cold.
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Bibliographic details
Wairarapa Times-Age, 13 July 1939, Page 10
Word Count
181RHUBARB DELIGHT Wairarapa Times-Age, 13 July 1939, Page 10
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