Rhubarb and Orange Jelly with Ginger Syllabub

This recipe by

Claire Macdonald

Introduction

Ingredients

Serves 4

220g rhubarb, stalks chopped and put into a pan with

Finely grated rind and juice of 1 orange and

75g soft brown sugar.

Method

Put a lid on the pan, put the pan onto medium heat and cook the rhubarb gently in the covered pan, for 10 minutes. As it cooks, the rhubarb seeps juice.

Meanwhile, soak 4 leaves of gelatine in cold water for 10 minutes. Lift the soaked gelatine from the water and drop them into the hot cooked rhubarb. Stir to dissolve the gelatine, then pulverise the contents of the rhubarb pan using a hand held blender. Cool a bit before dividing the rhubarb mixture evenly between 4 glasses. Leave till cold, and jelled.

For the syllabub:

300 mls double cream, whipped with

2 tablespoons syrup from a jar of preserved ginger and

1 tablespoon lemon juice

3 chunks of preserved ginger, each sliced into fine slivers.

Spoon the ginger syrup whipped cream, divided evenly, over each set rhubarb jelly. Put a small heap of sliced ginger on the centre of each.

Claire Macdonald

Claire Macdonald is an award winning chef, cookery writer and hotelier. A passionate and early advocate of Scotland’s natural environment and organic food production, she is known for using the best of Scottish seasonal ingredients in her recipes.

You can see Claire in action on her website.

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