Nigella Lawson

http://www.google.fi/search?q=rhubarb pudding&ie=UTF-8&oe=UTF-8&hl=fi&lr=

Siellähän on supisuomalainen raparperikiisselikin linkkilistan yläpäässä!

tallainen loytyi.
http://www.familyleigh.co.uk/dan/rrhubarbpud.htm

Marbled Rhubarb Pudding
Nigella Lawson's recipe

500ml whipped cream
1kg Rhubarb
300g Sugar

You do this:
Roast and strain the Rhubarb and sugar. Reduce the roasted juices and add to the mixture. Mix the cream in (not too well, so that the mixture has a marbled effect). Refrigerate and serve.

Eikös se tehnyt raparperihyytelöä? Liivatelehdistä, raparperimehusta ja viinistä...
Raparperipalaset oli jonkun aikaa uunissa ja sit
mehut siivilöitiin talteen.

En muista ohjetta ihan tarkkaan mutta tässä kuitenkin jonkulainen ohje:

1 gk raparperiä pilkottuna
0,5 l valkoviiniä (tais olla muscat rypäleistä)
raparperi&viini uunivuokaan ja tunniksi uuniin, ehkä 150 astetta. Olisikohan tuohon tullut ohjeessa vielä sokeria, en millään muista...

Raparperit siivilöidään pois liemestä, liemeen lisätään viiniä 1,5 l.
10 kpl liivatelehtiä liotetaan esin kylmässä vedessä pehmeiski. Kuumenna pieni tilkka (0,5 dl) lientä ja sulata liivatelehdet siihen. Purista ensin ylimääräinen vesi pois liivatelehdistä. Sekoita liivate liemeen ja kaada kakkuvuokaan hyytymään. Hyydytä kylmässä muutama tunti tai seuraavaan päivään.

En tosiaan muista lisäsikö Nigella jotain mausteita liemeen, mutta oman maun mukaanhan tuohon voisi laittaa vaikka valiljaa, kanelia ym.
Toivottavasti tästä oli apua.

kirjastossa oli nigella lawsonin kirja "how to eat" josta naputtelin taman reseptin.

Rhubarb and Muscat Jelly

2 pounds rhubarb, trimmed and cut into ½ - 1 -inch lengths
1 2/3 cups superfine sugar, plus more, if needed
juice and zest of 1 orange, plus more juice, if needed
8 leaves gelatin or 2 envelopes granulated gelatin
About ¼ cup muscat wine

Preheat the oven to 375 º F.
Put the rhubarb into a large ovenproof dish. I find a rectangular one measuring 12 x 8 x 2 inches perfect for the job. Sprinkle over sugar, add the orange juice and zest, and 2 cups of water, and cover, either with a lid or with foil. Bake for 1 hour. Take out of the oven, remove lid, and let cool.
Strain carefully into a large measuring cup. I find this gives about 3 cups. Put the pulp aside (you can freeze it for use in custard or trifle). If using granulated gelatin, soften it in ¼ cup of the muscat, about 5 minutes. Heat the mixture in the top of a double boiler over simmering water until the gelatin has dissolved, about 1 minute, and add to the rhubarb juice. Pour the remaining muscat into the juice to bring it up to 3 ¾ cups; if not using granulated gelatin, add the muscat as is to the juice to the required measurement. Taste; you may want some more sugar or squeeze more orange or, indeed, more muscat.
Lightly oil a 4-cup jelly mold by dabbing a paper towel in some suitably flavorless oil and then rubbing it over the interior of the mold. Soak gelatin leaves in a dish of cold water until softened. Put 2 ladlefuls of rhubarb and muscat syrup in a saucepan and bring to a boil. Squeeze out the gelatin leaves and whisk into the syrup. When they’ve dissolved, pour the contents of the pan back into the measuring cup. If you want to make sure everything’s well enough blended, you can pour from the cup to the pan and back into the cup again. Pour into the jelly mold and place into the fridge to chill and set, about 6 hours or overnight.

An Italian red, preferably a 1997 or 1998 Dolcetto d’Alba from Giacomo Conterno or Bruno Giacosa, would be perfect here.

mittojen muuntotaulukot loytyvat taalta, mutta loytyyko raparperia.;)
http://www.mtv3.fi/koti/makuja2002/muuntotaulukko.shtml

Rhubarb and Muscat Jelly

2 pounds rhubarb, trimmed and cut into ½ - 1 -inch lengths
1 2/3 cups superfine sugar, plus more, if needed
juice and zest of 1 orange, plus more juice, if needed
8 leaves gelatin or 2 envelopes granulated gelatin
About ¼ cup muscat wine

Preheat the oven to 375 º F.
Put the rhubarb into a large ovenproof dish. I find a rectangular one measuring 12 x 8 x 2 inches perfect for the job. Sprinkle over sugar, add the orange juice and zest, and 2 cups of water, and cover, either with a lid or with foil. Bake for 1 hour. Take out of the oven, remove lid, and let cool.
Strain carefully into a large measuring cup. I find this gives about 3 cups. Put the pulp aside (you can freeze it for use in custard or trifle). If using granulated gelatin, soften it in ¼ cup of the muscat, about 5 minutes. Heat the mixture in the top of a double boiler over simmering water until the gelatin has dissolved, about 1 minute, and add to the rhubarb juice. Pour the remaining muscat into the juice to bring it up to 3 ¾ cups; if not using granulated gelatin, add the muscat as is to the juice to the required measurement. Taste; you may want some more sugar or squeeze more orange or, indeed, more muscat.
Lightly oil a 4-cup jelly mold by dabbing a paper towel in some suitably flavorless oil and then rubbing it over the interior of the mold. Soak gelatin leaves in a dish of cold water until softened. Put 2 ladlefuls of rhubarb and muscat syrup in a saucepan and bring to a boil. Squeeze out the gelatin leaves and whisk into the syrup. When they’ve dissolved, pour the contents of the pan back into the measuring cup. If you want to make sure everything’s well enough blended, you can pour from the cup to the pan and back into the cup again. Pour into the jelly mold and place into the fridge to chill and set, about 6 hours or overnight.

An Italian red, preferably a 1997 or 1998 Dolcetto d’Alba from Giacomo Conterno or Bruno Giacosa, would be perfect here.

Mittojen muuntotaulukot loytyy taalta, mutta loytyyko raparperia .;)
http://www.mtv3.fi/koti/makuja2002/muuntotaulukko.shtml