Rhubarb and Strawberry Jelly
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 47 g | (188 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 966 mg | (24 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 60 g |
Ingredients
- Ingredients
- 1 kilogram Rhubarb
- ⅛ l Apple juice
- 150 grams sugar
- 1 packet Vanilla sugar
- 7 sheets white gelatin
- 3 sheets red gelatin
- 300 grams Strawberries
- 2 sprigs mint
- For the jelly
- 1 Vanilla bean
- 1 pkg Instant pudding
- ⅛ l milk
- ⅛ l Whipped cream
- 30 grams sugar
Preparation steps
Rinse rhubarb, trim, cut into pieces and boil with apple juice and sugar. Cook until tender for 5 minutes and allow to cool slightly. Place rhubarb in a cloth, squeeze out the juice and mix the collected juice with vanilla sugar. Soak the gelatin in cold water. Rinse strawberries and cut into slices. Set a third of the strawberries aside for decoration. Squeeze out the gelatin well and dissolve in the warm rhubarb juice. In a rectangular shape, pour in the rhubarb juice and gelatin mixture. Distribute one-third of the strawberries in a pan and leave to set in the refrigerator. Then remove from fridge, place some more strawberries and mint leaves, pour on rhubarb juice and then leave to set in the refrigerator again. Keep doing this procedure until all the rhubarb juice is used and leave to set in the refrigerator overnight.
For the sauce, halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Mix the vanilla powder, milk, cream, sugar and vanilla seeds in a pot over low heat and let cool.
Remove jelly with a knife from the edges briefly dipping the knife in hot water. Cut into cubes and serve with vanilla sauce on plates. Garnish with remaining mint leaves and strawberry halves.
