Kate Humble’s Rhubarb & Ginger Jelly
"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."
- 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)
(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!