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1
Preheat the oven to 375 degrees F.
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2
Put the rhubarb into a large ovenproof dish.
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3
I find a rectangular size measuring 12 by 8 by 2 inches perfect for the job.
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4
Sprinkle over the sugar, add the orange juice and zest, and 2 cups of water, and cover, either with lid or with foil.
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5
Bake for 1 hour.
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6
Take out of oven, remove lid, and let cool.
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7
Strain carefully into a large measuring cup.
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8
I find this gives about 3 cups.
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9
Put the pulp aside (you can freeze it for use in the custard or trifle).
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10
If using granulated gelatin, soften it in 1/4 cup of the Muscat, about 5 minutes.
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11
Heat the mixture in the top of a double boiler over simmering water until the gelatin has dissolved, about 1 minute, and add to the rhubarb juice.
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12
Pour the remaining Muscat into the juice to bring it up to 3 3/4 cups; if not using granulated gelatin, add the Muscat as is to the juice to the required measurement.
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13
Taste; you may want some more sugar or a squeeze more orange or, indeed, more Muscat.
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14
Lightly oil a 4-cup jelly mold by dabbing a paper towel in some suitably flavorless oil and then rubbing it over the interior of the mold.
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15
Soak gelatin leaves in a dish of cold water until softened.
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16
Put 2 ladles of rhubarb and Muscat syrup in a saucepan and bring to a boil.
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17
Squeeze out the gelatin leaves and whisk into the syrup.
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18
When they've dissolved, pour the contents of the pan back into the measuring cup.
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19
If you want to make sure everything's well enough blended, you can pour from the cup to the pan and back into the cup again.
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20
Pour into the jelly mold and place in the refrigerator to chill and set, about 6 hours or overnight.
