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1 |
Cut the
rhubarb into 3/4-inch chunks.
Place them in a pan with the sugar and ginger.
Pour in 2 cups water and bring to the boil.
Reduce the heat and cover.
Simmer gently for 10 minutes, until the rhubarb is very
soft and pulpy. |
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2 |
Meanwhile, sprinkle the gelatin over 2 tbsp cold water in
a small heat-proof bowl.
Leave to stand, without stirring, for 5 minutes, until the
gelatin has become sponge-like in texture. Set the bowl
over a small pan of hot water.
Simmer, stirring occasionally, until the gelatin has
dissolved completely into a clear liquid.
Remove from the heat. |
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3 |
Strain the cooked rhubarb through a fine sieve into a
bowl.
Stir in the dissolved gelatin until thoroughly mixed.
Leave to cool slightly before pouring into serving
glasses. |
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4 |
Chill for at least 4 hours or overnight, until set.
Top it with spoonfuls of lightly whipped cream to serve. |
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