Tipsy rhubarb & blood orange jelly

Tipsy rhubarb & blood orange jelly

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 25 mins plus at least 6 hrs chilling

More effort

Serves 6
Give this childhood favourite a boozy grown-up makeover with Campari, poached rhubarb and a rich vanilla custard

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal659
  • fat49g
  • saturates29g
  • carbs45g
  • sugars45g
  • fibre1g
  • protein6g
  • salt0.1g


  • 6 shortbread biscuits, to serve

For the jelly

  • 700ml blood orange juice
  • 100g golden caster sugar
  • 1 tsp finely grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 250g rhubarb, sliced into bite-sized pieces



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 50ml Campari
  • 6 gelatine leaves

For the custard

  • 500ml double cream
  • 100g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 vanilla pod, halved and seeds scraped out
  • 4 large egg yolks


  1. For the jelly, mix the blood orange juice, sugar and ginger together in a large saucepan over a medium heat for 5-10 mins until the sugar has dissolved. Add the rhubarb and poach it gently for 3-4 mins or until tender, being careful not to overcook, then remove from the heat. Skim off any foam, then stir in the Campari.

  2. Soak the gelatine in cold water for 5 mins and squeeze dry. Add to the blood orange liquid, stirring to dissolve. Brush the inside of 6 x 150ml dariole moulds (see tip, below) with cold water so that they are just damp.

  3. Lift the rhubarb out of the pan with a slotted spoon and divide two-thirds of it between the darioles. Pour the liquid over. Set aside the rest of the rhubarb and chill until needed. Allow the jellies to cool, then put in the fridge for at least 6 hrs or overnight until set.

  4. To make the custard, set a large bowl over iced water. Combine the cream, sugar and vanilla in a large saucepan and bring to the boil. Briefly whisk the egg yolks in another bowl, then whisk in a third of the hot cream mixture. Don’t let it froth up, just make sure that everything combines smoothly.

  5. Pour this egg mixture back into the rest of the boiling cream, stirring all the time, until the custard is quite thick. Pour it into the bowl over iced water in order to prevent it overheating and curdling. Cover the surface with cling film to prevent a skin forming, then leave to cool. Chill until needed.

  6. To serve, pour a puddle of custard on 6 plates. Dip each dariole in hot water for a few secs, then turn out onto the custard. Top each jelly with a few poached rhubarb slices, and serve with the shortbread biscuits and any extra custard.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
16th May, 2017
My attempt at this was delicious but didn't look a bit like the picture... I squeezed ordinary orange juice (not blood orange), used home-grown rhubarb (not as pink as this), and by the time the rhubarb had poached, it had also partially disintegrated so I poured the whole mixture into 1 glass bowl and spooned portions into individual bowls to serve it. Not very, pretty, but very tasty!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?