I very seldom run across fresh rhubarb at the supermarket so whenever I see some, like I did yesterday, I snatch up every last piece of stem they have. I was anxious to try out the recently acquired agar agar powder and decided to use some of the rhubarb to make gelled vodka shots.
I chopped the rhubarb stems crossways and boiled them with a little water and sugar. I knew the whipped vodka was very sweet so I didn’t use a lot of sugar. When the rhubarb was soft I worked it and the liquid it was cooked in through a metal sieve, resulting in a pulpy liquid.
I poured 1 cup of the rhubarb sauce into a small pot and whisked in 1 1/2 teaspoons agar agar powder. Then I brought it to a boil and let it simmer for about 5 minutes, whisking frequently.
After taking it off the heat I whisked in 1 cup of the whipped cream flavored vodka and poured it into a square glass dish.
After it had gelled in the refrigerator I turned it out onto a plate and cut it into cubes. These jellied shots turned out pleasantly tart, but the whipped cream vodka gave them a bitterness I don’t care for. It is not a product I will purchase again.
I am quite pleased with how well the agar agar gelled. It turned out soft (a little too soft, really) and was not at all rubbery. It also held its shape well even at room temperature. Next time I will increase the amount of agar agar and use less of a better quality liquor. I look forward to experimenting further with agar agar.