Rhubarb Fruit Pastilles
A delicious little sweet treat!
Servings 50 ish Pastilles
Saucepan heavy bottom
- 200 g Rhubarb
- 200 g Apple
- 200 g Caster Sugar
- 100 g Caster Sugar (for coating pastilles)
- 4 Leaves Gelatine
- 20 ml Grenadine (for colour)
Peel the apple and chop into chunks along with the rhubarb.
Place into heavy bottom sauce pan with 200g of sugar.
Cook on medium heat until the fruit is breaking down into jam/compote consistency and then remove from heat.
Add grenadine until and blend until smooth.
Taste and add more grenadine or sugar if required.
Bloom gelatine in tepid water for several minutes; after bloomed add to compote and blend.
Place mix onto an oiled baking tray and set; this will take a 1-3 hours.
After set and chilled remove your sheet of fruit pastille and cut into desired sizes. Coat with caster sugar and enjoy!!!!!