A delicious. online exclusive recipe: strawberry jelly works brilliantly with rhubarb making this an incredibly simple, yet sophisticated dessert – perfect for an Easter Sunday lunch.
Ingredients
- 300g forced rhubarb
- 50g caster sugar
- 1½ x 135g packs of strawberry jelly, broken into cubes
- 4 sheets leaf gelatine
- 284ml whipping cream
- 2 stem gingers, plus 3 tbsp syrup from the jar
Method
- 1. Chop the rhubarb into 3cm lengths and place in a saucepan with the sugar and 225ml water. Cook over a medium heat for 5 minutes until the rhubarb is tender.
- 2. Remove the pan from the heat and add the jelly cubes to the rhubarb. Soak the leaf gelatine in a small bowl of cold water for 3 minutes, squeeze out the excess water and add to the rhubarb jelly. Stir until dissolved. Pour in 450ml cold water and stir well. Pour into 6 small glasses, place on a tray in the fridge and allow to set for 3-4 hours.
- 3. Just before serving, whip the cream until it just holds it’s shape. Fold in the ginger syrup. Chop the ginger, reserving a little for decoration, scatter the rest on top of the rhubarb jellies then top with the cream and scatter with a little more ginger.