To make the rhubarb jelly, combine the sugar, rhubarb, strawberries and lemon juice in a metal bowl. Cover tightly with cling film, ensuring there is an airtight seal, and set over a pan of gently simmering water for 20 minutes, until the sugar has completely dissolved and
all the juice has come out of the fruit.
Meanwhile, place the gelatine in a bowl of cold water and set aside for 10 minutes. Drain and gently squeeze dry. Place the gelatine in a small pan with a little of the juice that has come from the fruits and heat gently
until it has dissolved.
Strain the remaining warmed fruit through a fine-mesh sieve into a large jug. Pour in the lemonade, then stir in the dissolved gelatine. Pour into 4 x 120ml ramekins or
pretty glasses and place in the fridge for at least 4 hours to set, but overnight is best. These will keep happily in the fridge for up to two days. Serve with a scoop of SuperValu Honeycomb Ice Cream.