British Rhubarb and Ginger Jelly

Shopping list

• 400 g rhubarb — trimmed and chopped into 2 cm pieces

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• 100 g caster sugar

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• 500 ml water

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• 3 piece stem ginger in syrup — finely chopped

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• 2 tbsp ginger syrup from the jar

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• 4 tsp powdered gelatine — or 4 gelatine leaves

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Step by step

1. 1

   Place the rhubarb, sugar and water in a saucepan. Bring to a gentle simmer and cook for 10– 12 minutes until the rhubarb is very soft.

2. 2

   Strain the mixture through a fine sieve into a jug, pressing gently to extract the juice. Discard the solids. You should have about 450 ml liquid; top up with a little water if needed.

3. 3

   If using powdered gelatine, sprinkle it over 3 tablespoons cold water in a small bowl and leave to sponge for 5 minutes. (If using leaves, soak them in cold water for 5 minutes, then squeeze out excess water.)

4. 4

   Warm the rhubarb liquid gently (do not boil). Stir in the softened gelatine until completely dissolved.

5. 5

   Add the chopped stem ginger and ginger syrup, then pour the mixture into a 600 ml jelly mould or individual glasses.

6. 6

   Chill in the fridge for at least 4 hours, or until firmly set.

7. 7

   To serve, dip the mould briefly in warm water and turn out onto a serving plate, or serve directly in glasses with a spoon of cream if desired.