Rhubarb jelly with vanilla ice cream.
280g caster sugar
40g ginger fresh
2 small or 1 large orange
7 leaves gelatine
1)Trim ends of rhubarb and wash, cut into 2-3cm chunks and place in an ovenproof dish with a lid, cut orange into slices and peel ginger and cut into slices, add water and sugar, place on lid and put into oven at 150c for 30-40 mins or until rhubarb is just tender. 2) strain rhubarb and place juice in small saucepan. 3) soak leaf gelatine in cold water for 10 mins, squeeze out any water with your hands and stir into hot rhubarb juice to dissolve. 4) divide cooked rhubarb between 6 glasses or 1 large bowl and pour over liquid. 5) refrigerate for at least 6 hours to set.
Serve with vanilla ice cream and shortbread.
Watch a video demonstration from Canteen above.
Canteen's ' Best British Food', published by Ebury , is out now.