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Ingredients
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| Serves 8 Method: Combine 250g (9oz) of the sugar with 250ml (9fl oz) of cold water in a wide saute pan. Bring gently to a simmer to dissolve the sugar. Cut a third of the rhubarb into neal logs 2cm (1in) in length. Bring the syrup back to the boil, add the chopped rhubarb, simmer for two minutes, then remove from the heat. Leave to cool in the pan, then carefully lift out the rhubarb on to a plate. Reserve the liquor. Chop the remaining rhubarb into ½cm (¼ in) lengths and place in a saucepan with the peeled ginger, coarsely grated, and the rest of the sugar and syrup in which the first batch of rhubarb was cooked. Stew this rhubarb gently for 15 minutes until it has collapsed and rendered all its liquid. Do not boil or allow any to evaporate. Pour into a fine sieve and collect the juice in a bowl: you should have 800ml (1½ pints). (The excess makes a delicious compote if sweetened with a little of the liquor.) Allow to cool. Soften the gelatine in a little tepid water and then drain. Combine it with four tablespoons of the liquor and dissolve overa gentle flame. Whisk this gelatine mixture back into the remaining liquor. Place over a bowl of iced water and stir gently. When the jelly begins to set, add the cooked, drained rhubarb logs and decant into the moulds. Chill. To make the cream, gently whip all the ingredients until the cream just begins to thicken, then chill. Unmould the jellies (or leave in the moulds) and serve with the cream and some sponge fingers. |
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