I came across ‘Yorkshire Rhubarb Delight’ in a local recipe book and was attracted to the easy-going style of it.
- Rhubarb (“as much as you like“, says the recipe, but around a 16 oz/ 1lb in weight of trimmed rhubarb will do the job)
- Sugar to taste
- Packet of any red jelly
- Chop and simmer rhubarb with a little water until it is soft
- Add a couple of spoons of sugar to sweeten the pulp
- Add the jelly and stir until it is dissolved
- Leave to set.
Easy, or what?
See also: Rhubarb Spice Loaf
Source: Yorkshire Recipes (2004). Sue Ryder Care, Manorlands Hospice, Oxenhope.