Tipsy rhubarb & blood orange jelly

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

  • Prep:20 mins
    Cook:25 mins
    plus at least 6 hrs chilling
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 659
  • fat 49g
  • saturates 29g
  • carbs 45g
  • sugars 45g
  • fibre 1g
  • protein 6g
  • salt 0.1g


  • 6 shortbread biscuits, to serve
  • 700ml blood orange juice
  • 100g golden caster sugar
  • 1 tsp finely grated ginger
  • 250g rhubarb, sliced into bite-sized pieces
  • 50ml Campari
  • 6 gelatine leaves
  • 500ml double cream
  • 100g sugar
  • 1 vanilla pod, halved and seeds scraped out
  • 4 large egg yolks


Get ahead

If you want to get ahead, you can make the jelly two days in advance, and the custard one day in advance.  


No darioles?

If you don't have 6 individual moulds, you can make one large jelly to share, with a bowl of the extra rhubarb and a large jug of custard.


  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.

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