Tipsy rhubarb & blood orange jelly - Good Food Middle East
Give this childhood favourite a boozy grown-up makeover with Campari, poached rhubarb and a rich vanilla custard
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Ingredients
- 6 shortbread biscuits, to serve
- 700ml blood orange juice
- 100g golden caster sugar
- 1 tsp finely grated ginger
- 250g rhubarb, sliced into bite-sized pieces
- 50ml Campari
- 6 gelatine leaves
- 500ml double cream
- 100g sugar
- 1 vanilla pod, halved and seeds scraped out
- 4 large egg yolks
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