Home › The Principles of Cookery › Rhubarb Mould

Rhubarb Mould

Cut into small lengths as much young rhubarb as will fill a quart measure. Boil this with a pound of loaf sugar, eight bitter almonds, blanched and chopped, and the strained juice and grated rind of half a lemon, and stir it over a brisk fire till it is thick and smooth. Dissolve half an ounce of isinglass or gelatine in two table-spoonfuls of boiling water, stir this into the fruit, and pour the whole into a mould which has been soaked in cold water for a time. Put it into a cool place, or upon ice, and when it is quite firm turn it out, and serve with Devonshire or other cream round it. Time to boil the rhubarb, about half an hour. Probable cost, 1s., if made with gelatine.