Rhubarb jellies with ginger cream

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 (see tips) 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.