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.)
Provided by Food Network Kitchen
Time 3h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Zaryam Ajab
[email protected]I'm not sure what went wrong, but my rhubarb gelatin turned out really rubbery. I followed the recipe exactly, so I'm not sure what happened.
Wisdom Yashim
[email protected]This recipe was a bit too complicated for me. I think it would be better suited for someone with more experience in the kitchen.
Jerome Harold
[email protected]This recipe was really easy to follow and the rhubarb gelatin turned out great! I'm not a huge fan of rhubarb, but I really enjoyed this dessert. The cream helped to balance out the tartness of the rhubarb.
Anook Jaan
[email protected]This recipe was a bit too sweet for my taste, but I think that's just because I don't really like cream. My husband loved it though, so I'll probably make it again for him.
Taj wali Khan
[email protected]This recipe was a bit too tart for my taste, but I think that's just because I don't really like rhubarb. My husband loved it though, so I'll probably make it again for him.
Shariyar Mirza
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the rhubarb gelatin. It was light and refreshing, and the cream added a touch of richness. I will definitely be making this again.
Keetan Jassal
[email protected]This was a great recipe! The rhubarb gelatin was easy to make and it turned out delicious. I will definitely be making this again.
Farhad Hasan
[email protected]This recipe is a keeper! The rhubarb gelatin is so easy to make and it's always a hit with my guests. I love the way the rhubarb and cream swirl together. It's a beautiful and delicious dessert.
Asoid Asoid
[email protected]I love the combination of rhubarb and cream in this recipe. The tartness of the rhubarb is perfectly complemented by the sweetness of the cream. It's a delicious and refreshing dessert that's perfect for summer.
Kumari Rani
[email protected]This was my first time making rhubarb gelatin and it turned out perfectly. The instructions were clear and easy to follow, and the result was a delicious and beautiful dessert.
Paru Tamang
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The rhubarb gelatin is light and refreshing, and the cream adds a touch of richness. It's the perfect dessert for any occasion.
Kobe King
[email protected]This recipe was easy to follow and turned out great! The rhubarb gelatin was a big hit with my family and friends.
Yk shahwani Yk shahwani
[email protected]This rhubarb gelatin with cream was a real treat! The tartness of the rhubarb was perfectly balanced by the sweetness of the cream, and the gelatin gave it a light and airy texture. I loved the pop of color from the rhubarb, too. It was a beautiful a