This rhubarb jelly is another simple way to get more gelatine / collagen into your diet. Rhubarb is extremely low in carbs for a fruit but is rich in vitamins and minerals. I love the tart fresh taste of rhubarb and prefer it without any sweetener, in its unsweetened form it is very refreshing and cleansing. Of course if you cannot take the tartness then add a little stevia. If you grow rhubarb or know someone who grows rhubarb then this is a brilliant way to use it, low carb, high nutrient, lots of collagen and yummy, win win win win.

Ingredients

a large bunch of rhubarb.

2 tablespoons of grass fed gelatine.

1 orange, optional, I like the extra depth the orange zest and juice give this jelly.

Peel the rhubarb, just pull off the stringy bits, if the rhubarb is fairly young it won’t be too stringy. Then chop into pieces about 3 cm long and add to a saucepan along with the juice and zest of the orange if  you are using it. Add a cup of water cover and bring to a simmer.

While the rhubarb is cooking add the gelatine to half a cup of cold water and allow it to soak and bloom for a few minutes. It will soften but still be grainy.When the rhubarb has had about five minutes add the gelatine. Rhubarb cooks very quickly and will soon become very soft, I like to catch it while there is still some firmer bits. Take it off the heat and stir in the gelatin until it melts and looses all its graininess, just a minute or two will be enough.Poor it into a measuring jug and top it up to 1 litre in total with cold water.Then poor into a bowl to cool and refrigerate until it has set.Eat on its own or slather with cream.