This simple and delicious jelly is the perfect match for Stilton or similar British blue cheeses like Harbourne Blue or Yorkshire Blue – the > French Roquefort would also work well here. The Spanish version is made with quince and these jellies are a perfect foil for the slightly sharp taste of the cheese.
450g rhubarb, washed, trimmed and roughly chopped
450g caster sugar
3 leaves of gelatine (9g)
Put the rhubarb and sugar together in a large, heavy-bottomed saucepan, and gently bring to the boil, stirring continuously.
With a ladle, remove any scum that rises to the surface and discard. Allow to simmer for 1 hour, then pass through a fine-meshed sieve. Soap the gelatine in cold water for a minute or so, until soft. Then squeeze out the water and stir into the hot rhubarb liquid until dissolved.
Pour into a mould or Kilner jar and leave to set in a cool place.
Serve spooned out on to a plate or turn the jelly out and slice it. Any that you don't eat straight away will keep in the fridge, or can be stored in the Kilner jar.
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