Strawberry Rhubarb Jelly
- Vegetable recipes
- Kid-friendly
- Heart-healthy
- Gluten free
The delicate flavours of these two spring and early summer fruits blend beautifully in this naturally low-fat ruby-red jelly. Dress with a simple tumble of fresh strawberries.
Ingredients
- 5 cups (1.25 L) chopped rhubarb
- 3 cups (750 mL) sliced strawberry
- 2 strips (each 2 inches/5 cm) lemon rind
- 1 cup (250 mL) granulated sugar
- 3 pkg (each 7 g) unflavoured gelatin
Preparation
In large saucepan, bring rhubarb, strawberries, 4 cups (1 L) water, lemon rind and sugar to boil over high heat. Reduce heat, cover and simmer until rhubarb is broken up, about 10 minutes.
Meanwhile, in separate saucepan, sprinkle gelatin over 1/3 cup (75 mL) water; let stand for 5 minutes. Heat over low heat until gelatin is dissolved.
Strain rhubarb mixture through cheesecloth-lined sieve into gelatin mixture. Stir to combine. Pour into 6-cup (1.5 L) jelly mould or divide evenly among 8 wine glasses.
Cover loosely and refrigerate until set, about 6 hours. To unmould, dip into warm water for a few seconds to loosen; invert onto platter.
Makes 8 servings.
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