Rhubarb and alexanders jelly

Spring

Alexanders are a relatively common, wild plant. The plant produces a splendid froth of pale yellow flowers in the spring. Every part of it is edible – from the root through to the flowers, which can
be pickled when they’re young, like tiny cauliflowers. It’s susceptible to frost, so you’ll tend to find it growing closer to the ocean where there’s a milder climate. I can’t explain the flavour, but it’s wonderfully pleasing and goes particularly well with rhubarb. If you want to make this delicate little jelly all about the rhubarb, though, it’s easy – simply leave out the Alexanders. I use a little agar to help the jelly set – agar is made from seaweed but it doesn’t taste of the sea.

Makes 4-6

Ingredients

2 young Alexanders stems (about 200g/7oz), larger coarse leaves composted
4 firm rhubarb stalks, trimmed and sliced into 1cm (½in) pieces
100g (3½oz) unrefined caster sugar
1½ tbsp agar flakes
3 tbsp runny honey

Method

Rinse the Alexanders stems well and slice them thinly. Do the same for the smaller, more tender leaves.

Place the Alexanders and rhubarb slices in a medium pan with 600ml (21fl oz) of water and add the sugar. Set the pan over a medium heat and bring to a gentle simmer. Once simmering, place a lid on the pan and cook for about 8–10 minutes, until the rhubarb and Alexanders slices are becoming soft and pulpy.

Pass the liquid through a fine sieve into a measuring jug. You should have about 500ml (17fl oz) of liquid. Pour this into a clean pan and set over a medium heat. Sprinkle over the agar flakes and bring gently to the simmer without stirring. Once the liquid is simmering, stir occasionally for about 5–10 minutes, until the agar has dissolved properly. Stir in the honey and pass the mixture back through the fine sieve into a jug. Pour into your chosen serving glasses to fill. Place the glasses in the fridge to cool and set (about 1 hour, depending upon the size of your glasses).

Serve the jellies as they are or topped with some very thin slices of raw rhubarb tossed in sugar and lemon.

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