Rhubarb gin jellies
- 5 leaves Dr. Oetker Platinum Grade Leaf Gelatine
- 300g Grower’s Selection Rhubarb, trimmed and chopped, plus 4 ribbons shaved with a veg peeler to serve (optional)
- 160g caster sugar
- 125ml Extra Special Rhubarb & Ginger Gin Liqueur
Put the gelatine in a bowl of cold water and set aside.
Meanwhile, put the chopped rhubarb in a pan with the caster sugar and 225ml cold water. Heat on medium and simmer for 12-15 mins until the fruit begins to break down.
Pour the gin liqueur into a large measuring jug, then strain the rhubarb mixture through a sieve into the same jug. Use the back of a spoon to press out as much liquid as possible, then discard the pulp. You should end up with about 600ml in total.
Squeeze the excess water out of the gelatine, add it to the warm liquid in the jug and whisk until the gelatine dissolves completely. Divide between 4 small jelly moulds or deep ramekins. Chill in the fridge until set, for at least 2 hrs or preferably overnight.
To serve, remove the jellies from the fridge, then carefully dip the moulds or ramekins in hot water for 3 secs to release before turning out onto plates. Garnish with ribbons of rhubarb, twisted, if using.