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 or ramekins, or one big bowl.


Put the 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.) 

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.

Why not try your hand at Kate's Rhubard and Ginger Jelly for a special occasion like  The Big Lunch / The Big Jubilee Lunch?  If you haven't already, get your free pack today!