Rhubarb ginger slice and gin jelly

Rhubarb is plentiful now. Cook it with ginger or gin! But be careful — it varies in sweetness, so taste as you go.

Rhubarb is plentiful now but can vary in sweetness, so taste as you go. If required, increase the amount of sugar.

Rhubarb & ginger slice

100g soft butter

3 tablespoons caster sugar

120g plain flour

For the topping

400g trimmed rhubarb, diced

½ cup caster sugar

½ teaspoon ground ginger

3 large eggs

Juice ½ lemon

1 tablespoon cornflour

100g flaked almonds

Preheat oven to 180°C fan. Grease and line a 20x20cm baking tin with non-stick baking paper. To make base, beat butter, sugar and a pinch of salt until light and fluffy. Sift in flour; beat until combined. Press evenly into tin and bake for 15-20 minutes, or until lightly browned. Set aside. Place rhubarb, 3 tablespoons sugar and ground ginger in large saucepan; cook, stirring, over medium heat until soft. Set aside to cool; puree. Whisk together eggs, lemon juice, remaining sugar. Slowly add rhubarb; whisk until combined; whisk in cornflour. Lower oven to 160°C fan. Pour filling over base; bake for 25-30 minutes. After 15 minutes, sprinkle over almonds. Allow to cool. Cut into 16 pieces; dust with icing sugar.

And to drink ... Pfeiffer’s Seriously Pink ($20), a fortified rosé style

Rhubarb & gin jelly

250g rhubarb, cut into 2cm pieces

120g caster sugar

Juice, finely grated zest 1 orange

350ml water

4 gelatine leaves (about 6g)

250ml gin

2 tablespoons elderflower cordial

200ml double cream

Place rhubarb, sugar, orange juice and zest in small saucepan; cook over low heat until rhubarb has released juices. Strain juice through sieve into measuring jug; discard zest. Divide rhubarb pieces between 4 serving glasses. Taste juice; add sugar if needed. Soak gelatine in cold water for five minutes; squeeze out excess water. Heat half the juice in small pan over low heat; add gelatine, stirring until it dissolves; return mixture to jug. Add gin, cordial and cold water to 500ml. Pour into glasses; chill until set. Serve with vanilla ice cream or whipped cream. Serves 4

And to drink … A chilled glass of Maidenii Sweet Vermouth ($45)