Strawberry-Rhubarb Gelatin
Strawberry-Rhubarb Gelatin - Low-fat, sweet dessert with lots of fruit
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.
(Percentage of daily recommendation)
| Calorie | 172 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 403 mg | (10 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 1 mg |
Ingredients
- Ingredients
- 6 sheets red gelatin
- 1 ¼ pints Rhubarb juice (or cranberry juice)
- 4 ozs cane sugar
- 7 ozs Rhubarb
- 14 ozs Strawberries
- 1 Vanilla bean
- ½ cup
- 1 Tbsp honey
- Lemon balm (to taste)
Kitchen utensils
Preparation steps
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.
Remove saucepan from heat. Add the gelatin and stir to dissolve into the hot liquid. Let cool to room temperature.
Soak the remaining sheet of gelatin in cold water for 10 minutes.
Rinse the rhubarb, pat dry and cut into approximately 1/2 inch slices.
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.
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.
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.
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.
