Strawberry Jelly with Rhubarb
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
12 h. 45 min.
Preparation
Calories:
273
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 55 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Strawberries
- ⅛ l Apple juice
- 150 grams sugar
- 1 Tbsp Rose water
- 7 sheets white gelatin
- 1 sheet Red gelatin
- 400 grams Rhubarb
Preparation steps
1.
Rinse the strawberries, trim, cut into pieces and boil with with the apple juice and sugar. Cook 5 minutes until tenderand allow to cool slightly. Place the strawberries in a cloth, squeeze out the juice into a bowl and mix the collected juice with rose water. Soak the gelatin in cold water.
2.
Rinse the rhubarb, trim and cut crosswise into long pieces. Boil in 250 ml (approximately 1 cup) of water in a pot and simmer gently about 3 minutes, remove from heat and let cool slightly.
3.
Squeeze the gelatin well and dissolve in warm strawberry juice. Remove the rhubarb from the liquid, shape into a rectangle in a dish, pour the gelatin-strawberry juice over the top and let set in the refrigerator overnight. Remove from the refrigerator and serve.
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