Rhubarb Jelly with Berries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 585 mg | (15 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 36 g |
Ingredients
- Ingredients
- 500 grams Rhubarb
- 100 grams sugar
- 500 grams Strawberries
- juice of lemons
- 1 Vanilla bean
- 50 grams cornstarch
- sugar
- mint (for garnish)
Preparation steps
Rinse and peel the rhubarb. Set one rod aside, cut the remaining rhubarb into 3cm (approximately 1 inch) wide pieces. Place in a pot and sprinkle with 50 grams (approximately 1/4 cup) sugar. Cover and let sit for 30 minutes. Meanwhile, rinse the strawberries, halve or quarter them and put in a bowl. Marinate for 15 minutes by adding the remaining sugar and lemon juice. Stir gently from time to time so the sugar dissolves. Slit the vanilla pod, scrape out the seeds and add to rhubarb. Add 750 ml (approximately 3 cups) of cold water. Boil the rhubarb, reduce the heat and simmer for 5 minutes. Mix the cornstarch with 1 cup of cold water. Place in the pot and simmer, stirring constantly, until the mixture starts to gel. Remove the pan from heat and stir in the strawberries. When the jelly has cooled slightly, pour into a bowl or serving dish and let set for 3 hours in the refrigerator.
To serve, cut the rhubarb rod that was set aside with a peeler into thin strips and blanch for about 2 minutes in slightly sweetened water. It should still have a slight bite. Remove and dry with a clean cloth. Place each strip on a plate and form a ring, fill with jelly, garnish with mint and serve.
