Rhubarb and muscat jelly

Tara took this picture, in one of our newly purchased, antique champagne glasses from chapel market in islington.  It tasted great with the muscat and the rhubarb working well together.

- Chop 1kg rhubarb into 2-3cm chunks and put in an oven dish.
- Sprinkle over 340g sugar, the zest and juice of an orange (blood if possible).
- Add 500ml water, cover with foil and bake for 1 hour at 190C.
- Strain into a jug, and add enough muscat to make it up to 900ml (using about 200ml).
- Lightly oil a 2 pint jelly mould in a flavourless oil, like groundnut.
- Soak 8 gelatine leaves in cold water until softened.
- Heat up 2 ladlefuls of the syrup in a saucepan, and before it boils, take off the heat and add the gelatine.
- Whisk these in, and when they've dissolved, add back into the rest of the syrup.
- Pour into the jelly mould and place in the fridge to set.

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