May 1 - Quick Raspberry and Rhubarb Jelly

I was thrilled to pick our first harvest of rhubarb from the garden in Suffolk. I experimented with some of the thin pink Champagne rhubarb to make a quick low carb jelly. The ironic thing was that I found it too sweet while the rest of the family liked it.

4 sticks pink rhubarb
Packet of Hartley' raspberry sugar free jelly.

Cut the rhubarb into inch long strips. Put in a microwave suitable dish in a single layer and add a couple of tablespoonfuls of water. Cover with cling film and microwave until the rhubarb is tender but still holds it shape. The length of time this will take depends on the thickness of the stalks and the power of the microwave. Mine took three to four minutes. Gently spoon the rhubarb into four glass dishes.
Make the jelly up according to the instructions on the packet, using a little less water if you have some rhubarb juices to add. Spoon or pour gently into the glasses so as not to break up the rhubarb pieces and leave to set.