Rhubarb Jelly ( Won Rhubarb )


Rhubard is a European sour vegetable, and isn't a common ingredient in Thai cooking but my friend Jom grows it in abundance and she often wonders what to do with it.

1 Teaspoon Agar
3-4 Sticks Rhubarb
200 gms Sugar

1. Clean and peel the rhubarb and cut into 1cm lengths.
2. Cook in a saucepan with 100ml water until soft.
3. Add the sugar and boil until it is dissolved, then add the teaspoon of agar and stir until dissolved.
4. Pour into a mould and leave to cool.

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