Rhubarb and Strawberry Jelly

0
Average: 0 (0 votes)
(0 votes)
Rhubarb and Strawberry Jelly
share Share
print
bookmark_border Copy URL
Health Score:
6,1 / 10
Difficulty:
easy
Difficulty
Preparation:
14 h.
Preparation
Calories:
417
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie417 kcal(20 %)
Protein4 g(4 %)
Fat12 g(10 %)
Carbohydrates70 g(47 %)
Sugar added47 g(188 %)
Roughage9.6 g(32 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.2 mg(10 %)
Vitamin K31.6 μg(53 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.2 mg(14 %)
Folate48 μg(16 %)
Pantothenic acid0.7 mg(12 %)
Biotin8 μg(18 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C69 mg(73 %)
Potassium965 mg(24 %)
Calcium248 mg(25 %)
Magnesium46 mg(15 %)
Iron1.9 mg(13 %)
Iodine13 μg(7 %)
Zinc0.7 mg(9 %)
Saturated fatty acids6.8 g
Uric acid52 mg
Cholesterol29 mg
Complete sugar60 g

Ingredients

for
4
Ingredients
1 kilogram Rhubarb
liter 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 package Instant pudding
liter milk
liter Whipped cream
30 grams sugar
How healthy are the main ingredients?
RhubarbStrawberrysugarApple juiceWhipped creamsugar

Preparation steps

1.

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.

2.

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.

3.

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.