Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram

Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Rhubarb Jelly

    Hi, I have seen a rhubarb jelly on Nigella Bites, it is not in the book and I would dearly love the recipe! Tried to search on the Nigella website and it is also not on there. Also when watching the recipe it wasn't clear whether you keep rhubarb or discard it! Many thanks.

    From the nigella team:

    The jelly shown on the TV show Nigella Bites is a Rhubarb And Muscat Jelly and the recipe appears in Nigella's first book How To Eat on p345. The Nigella Bites TV show was the first show made by Nigella and so incuded a few of her favourite recipes from How To Eat, as well as recipes in the Nigella Bites book.

    The jelly is made from the juices of roasted rhubarb, plus orange juice and muscat wine. Nigella suggests keeping the rhubarb pulp and using it for her Rhubarb, Musact and Mascarpone Trifle (How To Eat, p 121) or Rhubarb Custard (How To Eat p344), or you can fold it though some yogurt and whipped cream for a fool or simly eat as a compote, maybe for breakfast with your favourite ceral and some yogurt. The pulp also freezes well so can be stored and used at a later date.

Need some help in the kitchen?

Ask Nigella

Submit your query

Remember you can use the search bar to delve through our Kitchen Queries archives.