This is just the thing to make when spring rhubarb is plentiful, slender and pink. (The rosier your stalks, the prettier the dessert.)
| Level: | Easy |
| Total: | 3 hr 25 min |
| Prep: | 15 min |
| Inactive: | 3 hr |
| Cook: | 10 min |
| Yield: | 8 servings |
Ingredients
- 4 pounds rhubarb
- 2 cups plus 1 teaspoon sugar
- 2 .25-ounce packets unflavored gelatin
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Trim about 2 inches from each end of the rhubarb and discard. Roughly chop the stalks and add to a small stock pot with 2 cups of the sugar and 1 1/2 cups water. Bring to a boil over high heat, stirring occasionally. Cover, leaving the lid slightly ajar, and boil until the rhubarb mostly falls apart, about 3 minutes, stirring once or twice. Remove from the heat and let steep, covered, for 5 minutes.
- Place 1/2 cup water in a medium bowl and sprinkle the gelatin on top. Strain the hot rhubarb mixture through a fine mesh strainer right into the gelatin, whisking gently. Press on the solids in the strainer to get as much liquid as possible from the rhubarb. Discard the solids.
- If there is a lot of foam and you prefer a clear surface, skim it with a spoon and discard it. Pour the mixture into eight 4-ounce jelly jars. Chill until set, at least 3 hours or overnight.
- When ready to serve, whip the cream, vanilla extract and the remaining 1 teaspoon sugar to very soft peaks and dollop it over the gelatin.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 300 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 53 g |
| Protein | 4 g |
| Cholesterol | 17 mg |
| Sodium | 17 mg |
Reviews
The pounds of rhubarb needs to be converted into cups of rhubarb. I chopped what I had which was 5 cups. From the internet it looks like there might be 4 cups per pound. The recipe had a nice flavor, it was just really hard to follow with the rhubarb amount being in pounds.