Ingredients

• 750g/1lb 10oz rhubarb
• cut into small chunks
• 110g-150g/4oz-5oz caster sugar
• 400ml/14fl oz water
• 1 orange
• juice only
• gelatine leaves
• 45g/1½oz icing sugar
• 90g/3½oz plain flour
• plus extra for dusting
• 30g/1¼oz cornflour
• 1 tbsp ground almonds
• 125g/4½oz butter
• cut into cubes
• 250g/9oz clotted cream ice cream
• 1-2 tbsp icing sugar
• for dusting

Directions

• For the rhubarb jellies
• place the rhubarb
• sugar
• water and orange juice into a non-reactive pan and bring to the boil. Simmer for 8-10 minutes
• or until the rhubarb is very tender.
• Strain the cooked rhubarb through a sieve lined with a muslin cloth set over a bowl. Set aside until all of the liquid has dripped through into the bowl.
• Pour the collected rhubarb juice into a measuring jug and take note of the volume. Reserve the rhubarb left behind in the sieve.
• Soak the number of gelatine leaves required for the amount of liquid in a bowl of water until softened (check the packet instructions for the correct amount of gelatine to use for the volume of rhubarb juice to achieve a soft jelly; the strength of gelatine brands varies.)
• Place the rhubarb juice into a clean pan over a low heat and warm through gently. Gently squeeze the excess moisture from the gelatine leaves and add them to the pan
• whisking until dissolved.
• Pour half of the rhubarb jelly mixture into four 150ml/5¼fl oz pudding moulds
• to come halfway up the sides of the moulds. Cover and place into the fridge to set
• about 1-2 hours.
• When the jelly has set
• spoon some of the reserved cooked rhubarb on top of the jellies
• then pour over the remaining rhubarb jelly mixture and return to the fridge to set.
• Meanwhile
• for the shortbread stacks
• preheat the oven to 180C/350F/Gas 4.
• Sift the icing sugar
• flour and cornflour into a bowl and add the ground almonds. Add the cubes of butter and rub into the flour mixture using your fingertips
• until well combined and there are no visible lumps of butter.
• Turn the mixture out onto a lightly floured surface and knead for a few minutes
• or until the mixture comes together to form a smooth dough.
• Roll the dough out until it is about 3-4mm thick
• then cut into discs 5cm/2in in diameter (the dough should yield about 12 circles). Place the dough circles on a baking tray and bake in the oven for 8-12 minutes
• or until lightly golden-brown. Remove from the oven and set aside to cool completely.
• To serve
• turn each of the rhubarb jellies out onto the left hand side of four serving plates. Place one shortbread biscuit to the right
• then top the shortbread with a small scoop of clotted cream ice cream. Place another shortbread on top
• then add another scoop of ice cream. Finish with a third shortbread biscuit and dust with icing sugar. Serve immediately.