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Rhubarb and Ginger Beer Jellies
Serves 6
Ingredients
1 lb (450 g) rhubarb
1 heaped teaspoon freshly grated ginger
2 oz (50 g) golden caster sugar
1 x 135 g pack Rowntrees orange-flavour jelly
2 x 275 ml bottles ginger beer (preferably Fentimans)
1 x 200 ml tub crème fraîche
3 pieces preserved stem ginger
Method
First of all, chop the rhubarb and wash it in cold water, then put it in a medium saucepan with the sugar and freshly grated ginger and heat gently over a lowish heat which will allow the rhubarb to poach in its own juice until it's soft - 10-15 minutes (it probably won't stay in whole pieces and may look rather smashed, but that doesn't matter).
While that's happening, break the jelly into cubes and put the cubes into a microwaveable measuring jug. Add 3 tablespoons of water and heat in the microwave on full power for 1-1 1/2 minutes. When the jelly has dissolved, make the liquid quantity in the jug up to 18 fl oz (510 ml) with the ginger beer (you will have some ginger beer left over, cook's perk……).
Next, combine the liquid mixture with the cooked rhubarb, stir everything together and pour the mixture into six 7 fl oz (200 ml) glasses. I like to use Manhattan-style glasses but any glass will do.
Allow the jellies to cool, then cover the top of each glass with clingfilm and transfer them to the fridge to set for about 4 hours (or you can leave them overnight).
TO SERVE: the jellies, chop the preserved ginger quite small and top each one with a dessertspoon of crème fraîche and a little chopped ginger.
