Guilt-Free Snack

Strawberry-Rhubarb Gelatin

with Honey-Milk Foam
Average: 4.5 (2 votes)
(2 votes)
Strawberry-Rhubarb Gelatin

Strawberry-Rhubarb Gelatin - Low-fat, sweet dessert with lots of fruit

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Health Score:
6,7 / 10
45 min.
ready in 4 h. 45 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Sweet strawberries and sour-tart rhubarb are a delicious combination that provides half your daily vitamin C requirement. Like vitamin E and beta-carotene, this vitamin protects against cell-damaging free radicals. 

If you would like to offer this dessert to vegan guests you can also replace the gelatin with agar agar, which is made from red seaweed instead of animal products. Simply replace the 6 sheets of gelatine with 5 grams of agar agar.

1 serving contains
(Percentage of daily recommendation)
Calorie172 kcal(8 %)
Protein3 g(3 %)
Fat1 g(1 %)
Carbohydrates35 g(23 %)
Sugar added22 g(88 %)
Roughage2 g(7 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate14 μg(5 %)
Pantothenic acid0.3 mg(5 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C49 mg(52 %)
Potassium403 mg(10 %)
Calcium108 mg(11 %)
Magnesium30 mg(10 %)
Iron1.2 mg(8 %)
Iodine4 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0.2 g
Uric acid22 mg
Cholesterol1 mg
Development of this recipe:


6 sheets red gelatin
1 ¼ pints Rhubarb juice (or cranberry juice)
4 ounces cane sugar
7 ounces Rhubarb
14 ounces Strawberries
1 Vanilla bean
½ cup
1 tablespoon honey
Lemon balm (to taste)
How healthy are the main ingredients?

Kitchen utensils

1 Pot, 1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Whisk (or milk frother), 4 Glasses (each about 300 ml)

Preparation steps

Strawberry-Rhubarb Gelatin preparation step 1

Soak 5 sheets of gelatin in a bowl of cold water until softened, about 10 minutes. Meanwhile, combine 2 cups of rhubarb juice with 5 tablespoons of sugar in a saucepan and bring to a boil.

Strawberry-Rhubarb Gelatin preparation step 2

Remove saucepan from heat. Add the gelatin and stir to dissolve into the hot liquid. Let cool to room temperature.

Strawberry-Rhubarb Gelatin preparation step 3

Soak the remaining sheet of gelatin in cold water for 10 minutes.

Strawberry-Rhubarb Gelatin preparation step 4

Rinse the rhubarb, pat dry and cut into approximately 1/2 inch slices.

Strawberry-Rhubarb Gelatin preparation step 5

Bring the remaining rhubarb juice and sugar to a boil in another pot. Add the rhubarb and cook over medium heat, stirring frequently, until tender, 7-8 minutes.

Strawberry-Rhubarb Gelatin preparation step 6

Remove pan from heat. Add the remaining softened gelatin and stir to dissolve into hot rhubarb mixture. Divide mixture among 4 glasses about 6-8 ounces each and allow to cool completely. Rinse and hull the strawberries, pat dry, cut into quarters and divide among glasses. 

Strawberry-Rhubarb Gelatin preparation step 7

Place glasses in the refrigerator until gelatin is starting to set, about 30 minutes. Pour the cooled rhubarb juice over the strawberries. Return glasses to the refrigerator until gelatin is completely set, about 4 hours.

Strawberry-Rhubarb Gelatin preparation step 8

Just before serving, halve the vanilla bean lengthwise and scrape out the seeds with a sharp knife. Combine vanilla seeds and milk in a small saucepan and heat to about 140°F. Remove from heat. Add honey and beat until foamy with a whisk or milk frother. Top gelatins with the foam, garnish with lemon balm and serve.