Rhubarb jellies with ginger cream recipe
The classic flavours of rhubarb and ginger work brilliantly in these individual rhubarb jellies. A refreshing dessert to end a heavy meal.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Hand mixer
- Spoon
- Glass
- Tray
- Refrigerator
Ingredients
- 300g forced rhubarb
- 50g caster sugar
- 1½ x 135g packs of strawberry jelly, broken into cubes
- 4 sheets leaf gelatine
- 284ml whipping cream
- 2 stem gingers, plus 3 tbsp syrup from the jar
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