Pâtes de Fruits
Makes about a hundred 0.75 x 0.75 inch [2-cm] pâtes de fruits.
Ingredients
| 2 cups [500 ml] | thinly sliced rhubarb stalk, green tops discarded |
| 1/2 cup [125 ml] | water |
| 2 cups [500 ml] | sliced strawberries |
| 1 cup [250 ml] | strawberry jam (if store-bought, use a quality brand) |
| 3 packets | powdered gelatin |
| 3/4 cup [180 ml] | water |
| — | strawberry sugar, or regular crystal sugar (for sprinkling) |
Instructions
Method:
Grease a 20*20 tray and then line it with baking paper, leaving it to hang over the edge (this will help remove it more easily later).
Mix the rhubarb and water in a medium saucepan and warm over medium heat. Let it come to a boil. Lower the temperature, let it simmer about 5 min until the rhubarb falls apart. Remove from the heat and transfer to a larger bowl. Add the strawberries and strawberry jam and stir into a uniform mixture. Puree. Transfer the puree back to the saucepan. Put it back on the heat over medium temperature until it boils. Stir often. Until the mixture reduces to 3 cups [750 ml], about 10 min.
While the fruit mixture cooks, pour ¾ cup [180 ml] into a small bowl and sprinkle the gelatin over it. Leave to stand until the gelatin softens, then warm in the microwave for 20 seconds and stir until the gelatin dissolves completely. Stir the melted gelatin into the hot fruit puree, then pour everything into the prepared tray. Let it cool to room temperature, then cover it with fresh foil and leave in the fridge overnight.
When the pâtes de fruits is ready, run a sharp new knife along the edges of the tray, then pull the candy mixture out using the paper. Place on the cutting board. Cut into cubes.
Just before serving, sprinkle a little strawberry sugar on a plate and roll each piece of candy in it. Serve immediately: if the candies sit, the sugar will get damp, which makes them less attractive. It can also be done without the sugar.