Clear Rhubarb and Red Wine Jelly Flavoured with Ginger

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Even people who say they don’t like rhubarb welcome this with enthusiasm after a large meal. In season, fresh elderflowers add a wonderfully scented flavour to the jelly and look pretty as a decoration.


  • 250g (8oz) rhubarb
  • 2.5cm (1-inc


Cut the rhubarb and ginger up into rough pieces and place in a large saucepan. Wash the elderflower heads, if using, before pulling off the flowers and adding them to the saucepan together with the sugar. Using a fine sieve, strain the lemon and orange juice into the mixture, followed by the red wine. Put the pan over the heat, bring the mixture to the boil and then allow it to simmer gently fo