Yesterday evening I got the inspiration to use up some rhubarb which had been lurking in the fridge from reading a blogpost by Reclaiming Paradise with a rhubarb cake recipe.
Now, this recipe called for the rhubarb to be stewed before being added to the batter. So, as is my wont, I added too much water to the pan, which resulted in a rhubarb flavoured liquid in addition to the stewed fruit.
Rather than pour it down the sink I had an idea. Maybe there was some gelatine in the cupboard and I would be able to use this up as well as having an interesting dessert? Indeed, there were two sheets of gelatine in the packet, so I dissolved them in the still warm liquid along with some sugar and put the bowl in the fridge to see if its contents would set.
I’ve yet to actually tuck in but my concoction definitely has the jelly wobble. And, while I’ve always been mindful of using food wisely rather than chucking it into landfill, now it might become increasingly difficult to obtain enough, getting a second dish out of an ingredient is particularly pleasing.