Kate Humble’s Rhubarb & Ginger Jelly

Kate Humble’s Rhubarb & Ginger Jelly

Kate Humble and her Rhubarb & Ginger Jelly
A huge thank you to Kate Humble for this gorgeous grown-up jelly recipe!


"If you liked jelly as a child, give this fabulous grown-up version a whirl! It’s a great one to make ahead of your Big Lunch or dinner party – pulling it out of the fridge as you need it. Serve on its own or with a creamy ice cream of your choice."


Serves 4 



  • 2–3 stalks of rhubarb, trimmed 
  • zest of 1 unwaxed orange, juice of ½   
  • runny honey or maple syrup 
  • 1 packet of orange jelly 
  • ginger beer 
  • ginger wine (optional) 



Cut the rhubarb into chunks. The size will depend on what you want your final jelly to end up in – individual glasses, ramekins, or one big bowl.


Put the rhubarb chunks in a pan with the orange zest and juice and add runny honey or maple syrup to taste. Poach until the rhubarb is soft but still holds it shape – about 5 minutes.


Arrange the rhubarb on the bottom of the dish of your choice and leave to cool.


Cut up the jelly and put it into a measuring jug. Dissolve it in a little boiling water, then top up with ginger beer until you have 500ml (18fl oz) of liquid.

(Mum also advocates using a splash of ginger wine if you have it. I’m beginning to realize, as she sends me more of her recipes, that she advises putting booze in almost everything - Kate) 

Many thanks again to Kate Humble for sharing this delicious recipe from her book Home Cooked Recipes from the Farm. Published by Gaia. Photo credits: Claire Richardson.

Kate's Rhubard and Ginger Jelly is perfect for sharing with neighbours and friends at a Big Lunch. Sound fun?  Get a free pack and start planning yours today!