Rhubarb jelly

5 kg	Rhubarb
4½ ltrs	Water
2btls	White wine
2.4kg	Sugar
6	Star anise
4	Vanilla pod (de-seeded)
4	Lemons (juiced)
42	Leaves gelatine

Method

1.     In a pan place the sugar, water, wine, star anise, vanilla pods & lemon juice & make a syrup

2.     Add the rhubarb & cook until very tender strain in to a colander with a pan underneath to catch the juice, strain the juice through a chinois

3.     Soak the gelatine in cold water for 5 mins, then squeeze out the water & whisk into the hot rhubarb juice, pass through a chinois and pour into moulds, place in the fridge & allow to set