![\"wobblyrhubp\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/06\/wobblyrhubp.jpg\")
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Jelly is not the only dessert that can be described as “wobbly” and the above is the best example. Even though I am not a fan of standard, well set, thick jelly, I have literally fallen in love with this light, barely set dessert I decided to call Wobbly Rhubarb Delight. Its unusual, “falling-off-the spoon” consistency was achieved thanks to a reduced amount of agar (see below), just like in my previous experiments with this gelling agent.<\/p>\n
For those who haven’t read about my recent adventures with this product, agar (agar-agar, \u201ckanten\u201d in Japanese) is a gelling agent very popular in Asia, but it is not a gelatin substitute. It is prepared in a slightly different way and, most of all, gives different textures and consistencies.\u00a0In Europe it is widely used in food industry and is quite popular among vegetarians, since agar is produced from seaweed (not bones, like gelatin). Apart from its gelling properties, agar has considerable health benefits. It helps digestion and is often consumed as a slimming diet booster. A Japanese friend has confirmed what I had already read about: in her country some women dissolve it in tea to help digestion and to suppress appetite (I haven\u2019t checked if it works on my appetite though).<\/p>\n
In short, not only this dessert is delicious, light and refreshing, but it is healthy too. To prepare it I used the\u00a0Soft Rhubarb Drink<\/a> I wrote about recently (see the recipe here<\/a>) and then simply proceeded like with my other agar desserts, i.e. adding less agar than advised on all the packages and in all recipes in order to obtain a looser consistency. After two hours in the fridge I obtained an amazingly refreshing, elegant, tangy and sweet treat, with a subtle rhubarb aroma. Apart from ending a meal, it could be served as a palate cleanser or even a cooling drink substitute (it is an excellent thirst quencher).<\/p>\n The below recipe includes the Soft Rhubarb Drink preparation, so if you already have it, skip the first, rhubarb cooking, stage and simply measure 500 ml (2 cups and 2 tablespoons) to use in this recipe.<\/p>\n In case you are interested in other desserts using agar, until now I have written about:<\/p>\n