Rhubarb Gelatin with Cream
Recipe courtesy of Food Network Kitchens
From Food Network Kitchens
This is just the thing to make when spring rhubarb is plentiful, slender and pink. (The rosier your stalks, the prettier the dessert.)
- 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
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.
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