Rhubarb and Ginger Jelly

Rhubarb & Ginger Jelly

Lovely on a summer evening with the  rhubarb and ginger working well together to form a wonderful dessert or fruity snack.

Serves 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Setting time: 4 hours
Wheat Free, Gluten Free, Vegetarian

You will need:
150g rhubarb, trimmed and cut into 2.5 cm pieces
1 piece preserved stem ginger, finely chopped
1 tablespoon honey
½ tea spoon Vanilla Paste
200ml orange juice
½ teaspoon agar-agar powder or vegeSet
100ml crème fraiche
finely grated zest of ¼ orange

Tip the rhubarb into a medium size, heavy based saucepan, with the ginger and honey and vanilla paste. Cook over a very low heat for 10-15 minutes to allow the rhubarb to poach in it’s own juices, until soft.
Mix the cold orange juice and agar-agar powder or vege set together, in a small, heavy based pan. Whisk together and then turn on the heat. Heat slowly and stir until small bubbles begin to appear.
Turn off the heat and allow to cool slightly. Stir in the poached rhubarb & juices. Spoon into four serving glasses or ramekins. Allow to cool slightly before chilling in the fridge for 4 hours.
Mix the crème fraiche and orange zest together in a small bowl until well combined.
When set, remove the jellies from the fridge and delicately dollop the crème fraiche on the top. Sprinkle with chopped stem ginger.

To Serve:
1 piece preserved stem ginger, finely chopped

Chefs Tip:
Don’t let your orange and agar agar /vegeset mix boil. It is important to take it off the heat as soon as you see small bubbles appearing.