2 lb rhubarb
14 fl oz water
4 oz caster sugar
4 sheets gelatine, soaked in cold water until soft or 1 sachet powdered gelatine
4 tbsp vodka
1 tbsp Cointreau
Method
Poach rhubarb in water with sugar until soft. Strain the liquid off into a jug and keep some of the rhubarb for serving. Warm the strained rhubarb liquid and stir in the softened gelatine sheets or powdered gelatine until dissolved. Stir in the vodka and Cointreau then strain into 4 glasses. Chill until set. Decorate with poached rhubarb.