EatSmarter exclusive recipe

Apple-Rhubarb Gelatins 

Apple-Rhubarb Gelatins - Apple-Rhubarb Gelatins - Easily culminates a festive menu
Apple-Rhubarb Gelatins - Easily culminates a festive menu


Calories:152 kcal
Preparation:30 min
Ready in:720 min
1 serving contains (Percentage of daily recommendation)
Calories152 kcal(8%)
Protein4 g(8%)
Fat1 g(1%)
Carbohydrates30 g(12%)
Added Sugar10 g(11%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

½ cupsApple juice
1 tablespoonSugar
6 sheetsGelatin
1 ¾ cupsRhubarb juice
2 tablespoonsHoney
14 ouncesStrawberries
3 sprigsLemon balm

Kitchen Utensils

1 Small pot, 2 Bowls, 1 Citrus juicer, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 4 Timbale molds, 1 Whisk, 1 Wooden spoon, 1 Julienne zester, 1 Measuring cups


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1 Heat the apple juice and sugar in a pot, stirring until the sugar has completely dissolved.
2 Soak the gelatin in a bowl of cold water until softened, about 5 minutes. Add the gelatin to the juice mixture and stir to dissolve. Stir in the rhubarb juice.
3 Divide mixture among 4 molds or cups (each about 120 ml capacity) (approximately 1/2-cup capacity). Cover and refrigerate until set, at least 8-12 hours (preferably overnight).
4 About 1 hour before serving, rinse the lime in hot water and wipe dry. Use a julienne zester to remove zest in fine strips or peel with a vegetable peeler and cut into fine strips.
5 Squeeze out the lime juice. Mix together 4 tablespoons juice with the lime zest and honey in a bowl.
6 Rinse and hull the strawberries and pat dry, then cut in half or quarters depending on size. Gently mix with the lime dressing and let stand about 45 minutes.
7 Remove the rhubarb gelatins from the refrigerator, dip the bottoms of the molds or cups in hot water to loosen and invert each one onto a plate.
8 Rinse the lemon balm, shake dry, pluck leaves and cut into thin strips. Divide the marinated strawberries among plates, sprinkle with lemon balm and serve.


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