Rhubarb Raspberry Gelatin
Ingredients
- Ingredients
- 300 grams Rhubarb
- 250 grams Raspberries
- 80 grams sugar
- 3 Tbsps lemon juice
- 5 sheets white gelatin
- 2 sheets Red gelatin
- Apple juice
- 2 sprigs fresh mint
Preparation steps
Soak gelatin sheets in cold water. Brush raspberries clean. Rinse rhubarb, clean and cut into large pieces. Mix raspberries with 20 grams (approximately 5 teaspoons) sugar and 2 tablespoons lemon juice. Allow to marinate for 30 minutes. Mix rhubarb with remaining sugar and lemon juice and cook for 3 minutes.
Squeeze water from gelatin. Place 1/2 liter (approximately 17 ounces) of apple juice in a pan. Add gelatin, heat and dissolve gelatin into juice. Mix raspberries and rhubarb into gelatin mixture. Pour into a loaf pan 28 cm (approximately 11 inches) in length and chill for 4 hours.
Before serving, run a sharp knife along the inside edge of the mold. Dip mold in hot water and invert on a plate. Cut molded gelatin into slices and garnish with mint leaves.
