Rhubarb is a many splendored thing

Rhubarb bonds with so many flavours, like rhubarb and custard tart and hard-boiled sweets, or rhubarb and ginger jam. But it’s also fantastic on its own, without interference from other flavours.

Rhubarb jelly

• 2 lbs rhubarb washed and trimmed
• Juice 2 large oranges and 2 large lemons (or three small to medium lemons)
• 6 tbsp caster sugar
• 4 tsp powdered gelatin

Squeeze the juice from the oranges and lemons, and pour the juice into a heavy-based pan. Chop the rhubarb up and place it in the pan with the sugar and juice. Give everything a good stir so the rhubarb is coated in the sugar and juices.

Place the lid over the pan and gently stew the rhubarb over a medium heat, stirring every so often, until it has broken down. This should take about 20 minutes or less.

Remove from the heat and leave aside to cool for 10 minutes.

Place a sieve, lined with a muslin cloth, over a deep bowl. Pour the stewed rhubarb into the sieve and strain the juice into a bowl. Discard the rhubarb when you’re finished.

You should have 500ml of rhubarb syrup. If there’s any left over, dilute it with sparkling water to sip on while you carry on with the recipe.

Dissolve the powdered gelatin in 4 tablespoons of boiling water. Pour this into the pan of warm rhubarb syrup and whisk well to combine everything.

Pour the jelly mixture into a jelly mould or in a wide shallow bowl.

When it’s cooled completely, transfer to the fridge and leave to set overnight.

Spoon the jelly into tall dessert glasses or martini glasses with some fresh fruit, and some ice cream if you like.

You can also pour the jelly into separate glasses before you leave it to set in the fridge. It will be ready much quicker too.

Other suggestions:

Before you turn your rhubarb syrup into jelly, use it for other recipes. You can keep the syrup in the fridge for up to a week and drink it as a cordial.

Drizzle the syrup over a summer sponge cake filled with fresh cream and fresh fruit.

Make rhubarb ripple ice cream by drizzling the syrup over some scoops of vanilla ice cream.

Transform a classic Eton mess dessert, by mixing some of the syrup into the berries, cream, and meringue.

If you’re making cream finger doughnuts, trickle some of the syrup over the cream filling instead of jam.