1 1/2 pt Milk
1 Strip lemon peel
1/2 oz Prepared dried carrageen *
1 tb Sugar
2 Sticks rhubarb **
4 tb Rosehip or redcurrant jelly
*Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour a jelly or thicken a soup. If you gather your own fresh, you will need about 2 oz to set a pint of milk. Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar. **Rhubarb sticks should be sliced and lightly poached with additional sugar. Bring the milk to the boil with the lemon rind. Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon. Add sugar. Allow the mixture to cool until it is at blood temperature (100 F, 4
0 C). Whisk the egg till frothy and then whisk in the warm milk until smooth. Pour the mixture through a sieve into a cold-wetted ring-mould. Then put it in the fridge to set - it will only take about 1/2 hour. Run hot water over the outside of the mould and turn out the jelly. Fill the middle of the ring with a ladleful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water.