Mock Pineapple Jelly
The combination of Rhubarb and Strawberry recreates a very similar flavour to Pineapple. So I have called this Jelly recipe mock Pineapple, as during the war time there were quite a few “mock” recipes which tried to recreate flavours and textures of unavailable or expensive ingredients. I decided to add natural yellow food colouring as it looks more like pineapple jelly.
Ingredients
Preserved Rhubarb in syrup
Preserved Strawberry in syrup
Gelatine leaves
Natural yellow food colouring
Method
Soak the gelatine leaves in a bowl of cold water. It is recommended that four leaves are sufficient for a pint of liquid, but this is all dependant on how firm you like your jelly. In a saucepan, heat up some preserved strawberries and rhubarb in their syrup, but be careful not to boil. Once the gelatine leaves are softened, add them to the saucepan and whisk till totally dissolved. Pour into mould, and leave to cool to room temperature. Pop in the fridge to set for five hours. Serve with whipped cream.
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