Rhubarb and Ginger Beer Jellies - YOU MAG

I’m so pleased jellies are ‘in’ – there’s lots of them nowadays in posh restaurants – which means cheats can be bang up to the minute! There are also loads of fantastic jelly short-cuts out there, because there are so many brilliant ingredients that can be used in them. This week’s recipe fits the season admirably now that the outdoor rhubarb is just beginning to arrive. Because it’s always had a marvellous affinity with fresh ginger, I’ve combined it with a lovely product: Fentimans Ginger Beer – appropriately spicy and nose-tingling – and of course our old friend Rowntrees, which makes light work of jelly.

Serves 6

This recipe first appeared in You magazine.

Rhubarb and Ginger Beer Jellies - YOU MAG
 1lb (450 g) rhubarb
 1 heaped teaspoon freshly grated ginger
 2oz (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 fraiche
 3 pieces preserved stem ginger


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 1-1½ 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.

How to Cheat Hero Ingredients
1 x 135 g pack Rowntrees orange-flavour jelly
Fentimans ginger beer.

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