When rhubarb is in season, these light and fruity jelly cups are a lovely way to end a meal. Make in individual glasses for a pretty presentation, and top with whipped cream. If rhubarb isn't in season, use tinned rhubarb or even a rhubarb compote.
Combine rhubarb and sugar in a large saucepan. Stir in water.
Cook over medium heat until mixture comes to the boil, stirring frequently, then continue to boil for 2 minutes. Remove from heat. Add powdered jelly, and stir until completely dissolved. Pour evenly into 6 dessert glasses.
Refrigerate the jelly for 3 hours or until firm. When ready to serve, top each glass with a spoonful of whipped cream. Finally, top each with a strawberry.