Strawberry Jelly with Rhubarb

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Strawberry Jelly with Rhubarb
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
12 h. 45 min.
Preparation
Calories:
260
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie260 kcal(12 %)
Protein3 g(3 %)
Fat1 g(1 %)
Carbohydrates56 g(37 %)
Sugar added37 g(148 %)
Roughage8.2 g(27 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.7 mg(6 %)
Vitamin K23.5 μg(39 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.2 mg(14 %)
Folate116 μg(39 %)
Pantothenic acid0.9 mg(15 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C153 mg(161 %)
Potassium734 mg(18 %)
Calcium116 mg(12 %)
Magnesium45 mg(15 %)
Iron2.1 mg(14 %)
Iodine10 μg(5 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.1 g
Uric acid70 mg
Cholesterol0 mg
Complete sugar55 g

Ingredients

for
4
Ingredients
1 kilogram Strawberries
liter Apple juice
150 grams sugar
1 tablespoon Rose water
7 sheets white gelatin
1 sheet Red gelatin
400 grams Rhubarb
How healthy are the main ingredients?
StrawberryRhubarbsugarApple juice

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.