Rhubarb Mould Recipe

Rhubarb Mould is a delightful and refreshing dessert that has been enjoyed for generations. This recipe combines the tartness of rhubarb with the sweetness of sugar to create a balanced and vibrant dish. The addition of sago adds a unique texture to the mould. Served chilled, this dessert is perfect for a summer gathering or a refreshing treat any time of the year.

Rhubarb has a long and interesting history. It is believed to have originated in Asia and was used for medicinal purposes in ancient times. It wasn't until the 18th century that rhubarb started to be cultivated for culinary purposes. The use of rhubarb in desserts became particularly popular in the 19th century, and it has remained a beloved ingredient ever since.

Fun fact: Did you know that rhubarb is actually a vegetable? Although it is often used as a fruit in cooking, it belongs to the same family as sorrel and buckwheat. The stalks of rhubarb are the edible part, while the leaves contain high levels of oxalic acid and should never be consumed.

Now, let's get started with the recipe for Rhubarb Mould!

Ingredients:
- 1 bundle of rhubarb (approximately 3 cups)
- 6 oz. sugar
- 1/4 lb. sago
- 1/2 pint water

Total Cost: 6d.

Time: 20 minutes

Instructions:
1. Begin by wiping the rhubarb stalks clean. Cut them into small pieces and place them in a pot.
2. Add one gill (approximately 1/2 cup) of water to the pot with the rhubarb.
3. Bring the mixture to a boil and let it simmer for about ten minutes. This will soften the rhubarb and release its vibrant color and flavors.
4. Meanwhile, wash the sago in cold water and then soak it in one gill (approximately 1/2 cup) of warm water.
5. After the rhubarb has simmered for ten minutes, add the soaked sago to the pot. Stir well to combine.
6. Stir in the sugar, ensuring it is evenly distributed throughout the mixture.
7. Continue to boil the mixture for another ten minutes, or until the sago becomes translucent and the rhubarb is tender. Stir constantly during this time to prevent sticking and ensure even cooking.
8. Once the mixture has thickened and the sago is cooked, remove it from the heat.
9. Prepare a basin or mould by dipping it in cold water. This will help the mould release easily once the dessert has set.
10. Pour the rhubarb mixture into the prepared basin or mould and let it cool to room temperature.
11. Once cooled, refrigerate the mould for several hours or until it is completely set and firm.
12. When ready to serve, carefully turn the mould out onto a serving platter.
13. For an extra touch of indulgence, serve the Rhubarb Mould with a side of warm, homemade boiled custard.

Rhubarb Mould is a classic dessert with a unique texture and impressive taste. The tartness of the rhubarb mellows out nicely with the sweetness from the sugar. The sago adds a delightful chewiness, making each bite a pleasure to savor. The dish is best enjoyed cold, allowing the flavors to come together and create a refreshing treat.

If you're a fan of rhubarb, you might also enjoy other dishes that feature this versatile ingredient. Rhubarb pie is a traditional favorite, combining the tart rhubarb with a sweet and flaky crust. Rhubarb crumble is another popular option, where the fruit is topped with a buttery crumbly topping and baked until golden and bubbling. Rhubarb compote can be enjoyed on its own or served as a topping for yogurt or ice cream. Regardless of the recipe, rhubarb always brings a bright and tangy element to any dish.

So why not give this Rhubarb Mould recipe a try? It's easy to make, affordable, and guaranteed to impress. Serve it as a delightful ending to a meal or enjoy it on its own as a simple and delicious dessert.