Rhubarb Gelatin with Cream

This is just the thing to make when spring rhubarb is plentiful, slender and pink. (The rosier your stalks, the prettier the dessert.)

Total Time:
3 hr 25 min
Prep:
15 min
Inactive:
3 hr
Cook:
10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 pounds rhubarb
  • 2 cups plus 1 teaspoon sugar
  • 2 .25-ounce packets unflavored gelatin
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
Directions
  • Trim about 2 inches from each end of the rhubarb and discard. Roughly chop the stalks and add to a small stock pot with 2 cups of the sugar and 1 1/2 cups water. Bring to a boil over high heat, stirring occasionally. Cover, leaving the lid slightly ajar, and boil until the rhubarb mostly falls apart, about 3 minutes, stirring once or twice. Remove from the heat and let steep, covered, for 5 minutes.

  • Place 1/2 cup water in a medium bowl and sprinkle the gelatin on top. Strain the hot rhubarb mixture through a fine mesh strainer right into the gelatin, whisking gently. Press on the solids in the strainer to get as much liquid as possible from the rhubarb. Discard the solids.

  • If there is a lot of foam and you prefer a clear surface, skim it with a spoon and discard it. Pour the mixture into eight 4-ounce jelly jars. Chill until set, at least 3 hours or overnight.

  • When ready to serve, whip the cream, vanilla extract and the remaining 1 teaspoon sugar to very soft peaks and dollop it over the gelatin.


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    This recipe is featured in:

    Spring Produce Guide