Steamed Lemon and Rhubarb Sponge

Using the redcurrant jelly with the rhubarb is an optional extra that helps enrich the liquor and juices from the sugared rhubarb. If eaten cold, the mixture will almost set to jam. The beauty of the recipe is that so many other flavours work with it. A little ginger may be added, or you can use other fruits such as blackberries or blueberries. The rhubarb recipe can also be cooked a little more and then puréed and turned into a sorbet or ice-cream.