Rhubarb Jelly with Rhubarb Compote
These lovely translucent jellies not only look stunning but are really refreshing too. They are excellent thirst-quenchers on hot summer days and the Champagne gives them a surprising punch.
- 225 g rhubarb trimmed and chopped
- 225 g strawberries hulled and halved if large
- 250 g sugar
- Juice of 1 lemon
- 6 gelatine leaves
- 375 ml Champagne 1/2 bottle
FOR THE RHUBARB COMPOTE
- 225 g rhubarb trimmed and cut into 2.5 cm/1 in pieces
- 100 g rhubarb
- 1 tbsp Grand Marnier
- Crème fraiche to serve
- To make the rhubarb jelly, place the rhubarb and strawberries in a metal bowl with the sugar and lemon juice. Cover tightly with cling film, ensuring there is an airtight seal and set over a pan of simmering water for 20 minutes until the sugar has completely dissolved and all of the juice has come out of the fruit.
- Meanwhile, place the gelatine in a bowl of cold water and set aside for 10 minutes. Drain and gently squeeze dry. Place in a small pan with a little of the juice that has come out of the fruits and heat gently until dissolved.
- Strain the remaining warmed fruit mixture through a fine sieve into a large jug. Pour in the Champagne and then stir in the dissolved gelatine mixture. Pour into 4 x 120 ml/4 fl oz timbales and place in the fridge for at least 4 hours or overnight is best to set. These will keep happily in the fridge for up to two days.
- To make the rhubarb compote, place the rhubarb in a pan with the sugar and Grand Marnier. Bring to the boil, then reduce the heat and simmer for about 10 minutes until the rhubarb is completely tender but still holding its shape. Remove from the heat and leave to cool completely. Transfer to a plastic container with a lid and keep in the fridge for up to two days.
- To serve, spoon the rhubarb compote into wide-rimmed serving bowls and allow to come back up to room temperature. Dip the jellies briefly in hot water and then invert on to the compote. Add a dollop of crème fraiche to each one.