Irish Rhubarb and Strawberry Jelly Pots

Shopping list

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

  Sub
• 200 g strawberries — hulled and halved

  Sub
• 100 g caster sugar

  Sub
• 400 ml water

  Sub
• 3 tsp powdered gelatine — about 9 g

  Sub
• 1 tbsp lemon juice — freshly squeezed

  Sub

Step by step

1. 1

   Place the rhubarb, strawberries, sugar and 350 ml water in a medium saucepan over medium heat. Bring to a gentle simmer, then cook for 10– 12 minutes until the fruit is very soft.

2. 2

   Pour the mixture through a fine sieve set over a jug, pressing gently to extract the juice. Discard the pulp. You should have about 400–450 ml strained juice.

3. 3

   Pour the remaining 50 ml cold water into a small bowl, sprinkle the gelatine over the surface and leave to bloom for 5 minutes.

4. 4

   Gently reheat the strained juice in the pan (do not boil), then remove from the heat.

5. 5

   Add the bloomed gelatine and lemon juice to the warm juice, stirring until the gelatine dissolves completely.

6. 6

   Pour the liquid into 4–5 small serving glasses or ramekins.

7. 7

   Refrigerate for at least 3 hours, or until fully set.

8. 8

   Serve chilled, topped with a few fresh berries or a sprig of mint if you like.