Preparation

• In a saucepan, put rhubarb, ginger, and sugar, lemon juice and orange juice, and wine.
  Boil and simmer for 10 to 15 minutes until rhubarb is tender.
  Strain mixture through a medium mesh strainer, then through a fine strainer to obtain a clear liquid.
  Dissolve gelatin in water. Set for 5 minutes. Melt over low heat. Stir in the rhubarb liquid.
  Pour mixture into a 2 1/2 pint jelly mold. Refrigerate until set. Dip mold in warm water and invert over a platter to unmold.