Dainty pink in colour and sweet, yet tart in flavour this jelly can go with so much. I simply added some custard and a little crunchy topping to complete this delicious dessert.

Serves 4

750g rhubarb

500g caster sugar

1 Orange, juice

4 gelatine leaves

Custard 250ml custard (homemade or shop bought)

Crumble topping

150g rolled oats

75g brown sugar

50g hazelnuts or almonds, lightly crushed

Pinch ginger 50g butter, melted

Method

Remove any leaves from the rhubarb and discard. Keep aside 250 g of rhubarb (about 2 stalks).

With the remaining rhubarb roughly chop. Combine sugar, orange juice and 1 litre water in a large saucepan, stir over medium-high heat until sugar dissolves, bring to the boil, add the roughly chopped rhubarb and turn the heat down to a gentle simmer.

Cook until the rhubarb is pulpy and the liquid has turned a light aromatic pink colour. Remove from the heat and allow to cool slightly. Line a sieve with muslin or something similar and place over a large bowl. Carefully strain the rhubarb and all the liquid through the muslin. Allow to drain well before discarding pulp.

With the remaining rhubarb, finely slice

Measure 1 litre of the rhubarb liquid (reserve any remaining for another use), and place into a suitable sized pot. Bring back to a gentle simmer, add the sliced rhubarb and cook until just tender (about 8 minutes).

Meanwhile soak the gelatine leaves in a bowl of cold water until soft (5 minutes). Squeeze out excess liquid from the gelatine leaves and stir through rhubarb mixture until completely dissolved.

Pour into a 1-litre jelly mould or 4 individual glasses and refrigerate until set (at least 6 hours or overnight if possible).

To make crumble topping

Mix all the dry ingredients together in a bowl and add the melted butter. Stir to combine. Place onto a lined baking tray. Bake until golden and crispy in places (about 5-8 minutes). Cool and set aside.

Pour the thickened custard over the set jelly and chill until ready to serve.

To serve sprinkle over the crumble topping.