British Rhubarb and Orange Jelly Pots with Ginger

Shopping list

• 400 g Rhubarb stalks — trimmed and cut into 2cm pieces

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• 100 g Caster sugar

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• 300 ml Fresh orange juice — about 3 oranges

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• 20 g Fresh ginger — peeled and finely grated

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• 200 ml Water

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• 10 g Powdered gelatine — or vegetarian alternative (agar)

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Step by step

1. 1

   Put the rhubarb, sugar, grated ginger and water into a medium saucepan. Bring to a simmer over a medium heat and cook for 8– 10 minutes, stirring occasionally, until the rhubarb is very soft and starting to break down.

2. 2

   Remove from the heat and strain the mixture through a fine sieve set over a jug, pressing gently to extract as much juice as possible (discard the solids or save for compote). You should have about 350 ml of rhubarb liquid.

3. 3

   Pour 50 ml of the fresh orange juice into a small heatproof bowl and sprinkle the gelatine over the surface. Leave to soak for 5 minutes until spongy.

4. 4

   Warm the remaining orange juice in a small pan (do not boil), then pour it over the soaked gelatine and stir until the gelatine has completely dissolved.

5. 5

   Combine the gelatine mixture with the strained rhubarb liquid in the jug, stirring well. Taste and add a little more sugar if you prefer it sweeter.

6. 6

   Pour the jelly into 6 small serving glasses or ramekins. Cover and chill in the fridge for at least 4 hours, or until fully set.

7. 7

   Serve the jelly pots chilled, on their own or with a few fresh berries on top if you like.