British Rhubarb & Strawberry Jelly Pots

Shopping list

• 300 g rhubarb — trimmed and cut into 2cm pieces

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• 80 g caster sugar

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• 400 ml water

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• 150 g strawberries — hulled and halved

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• 4 piece gelatine leaves — approx. 8g

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• 1 tbsp lemon juice

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Step by step

1. 1

   Put the rhubarb, sugar and water in a medium saucepan. Bring to a simmer and cook gently for 8– 10 minutes until the rhubarb is soft but not mushy.

2. 2

   Strain the liquid through a fine sieve into a jug (you should have about 350 ml); reserve the rhubarb pieces.

3. 3

   Soak the gelatine leaves in cold water for 5 minutes until soft. Squeeze out excess water.

4. 4

   Warm 100 ml of the rhubarb liquid in a small pan (do not boil), remove from heat, add the gelatine and stir until dissolved. Pour this back into the jug of rhubarb liquid and stir in the lemon juice.

5. 5

   Divide the cooked rhubarb and strawberry halves among 4 serving glasses or bowls.

6. 6

   Pour the warm jelly mixture over the fruit and refrigerate for at least 3 hours, or until firmly set.

7. 7

   Serve chilled, with a spoonful of cream or custard if desired.