Indulge in a delightful culinary creation: rhubarb gelatin with cream, a harmonious blend of sweet and tangy flavors. This classic dessert combines the vibrant colors of rhubarb with the smooth, creamy texture of gelatin, resulting in a visually appealing and taste-bud-pleasing treat. Perfect for any occasion, this recipe offers a delightful balance of flavors and textures that will leave you craving for more. Alongside the classic rhubarb gelatin with cream, this article also features variations that cater to different dietary preferences, including a vegan-friendly version and a sugar-free alternative. Explore the versatility of this timeless dessert as you embark on a culinary journey that promises satisfaction with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
RHUBARB JELLY
Rhubarb jelly captures the taste of the spring rhubarb harvest in a jelly for year-round enjoyment.
Provided by Ashley Adamant
Time 2h20m
Number Of Ingredients 11
Steps:
- Place the chopped rhubarb and water in a saucepan. Bring the mixture to a hard boil and then turn the heat down to a simmer.
- Simmer rhubarb and water for about 20 minutes, until the rhubarb has completely fallen apart.
- Pour the rhubarb mixture into a jelly bag (or cheesecloth-lined fine mesh strainer). Allow the rhubarb juice to drain for at least 2 hours, or until you've collected 4 cups of juice.
- Pour the rhubarb juice back into a saucepan and bring it to a boil.
- For a full sugar recipe, add the pectin and sugar into the boiling juice.
- If using Pomona's pectin, add the calcium water to the rhubarb juice and then mix the powdered pectin with the sugar separately, then add the sugar to the boiling juice.
- Regardless of the pectin choice, return the juice/sugar/pectin mixture to a boil and boil hard for 1-2 minutes, stirring constantly.
- Turn off the heat and then pour the finished rhubarb jelly into prepared jars, leaving 1/4 inch headspace.
- Store the preserve in the refrigerator (or freezer) for immediate use, or process in a water bath canner for 10 minutes for a shelf-stable rhubarb jelly.
STRAWBERRY-RHUBARB AND CREAM BARS
This bar is a wonderful combination of sweet strawberries and tart rhubarb, paired with a smooth, creamy filling and a shortbread crust. For an absolutely fabulous seasonal recipe, this is the way to go!
Provided by JessKnight
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator.
- Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack.
- Mix 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring the rhubarb mixture to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Let the filling cool and stir in strawberries.
- Beat cream cheese with confectioners' sugar in a bowl until smooth.
- Pour heavy cream into chilled metal bowl and whip with an electric mixer until fluffy and the cream holds soft peaks, about 3 minutes. Fold 1 cup of the whipped cream into the cream cheese mixture; reserve remaining whipped cream.
- Spread the cream cheese mixture over the cooled crust and top with the rhubarb mixture; spoon the remaining whipped cream over rhubarb layer. Refrigerate until set and thoroughly chilled, 3 to 4 hours; sprinkle with 2 tablespoons brown sugar.
Nutrition Facts : Calories 447.9 calories, Carbohydrate 46.7 g, Cholesterol 71.4 mg, Fat 28.4 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 15.1 g, Sodium 139.1 mg, Sugar 28.1 g
RHUBARB GELATIN SALAD
This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9x13 cut in squares and serve topped with your favorite chicken salad.
Provided by CYNSABL
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses.
- In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 35.8 g, Fat 6.7 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 53.9 mg, Sugar 31.8 g
RHUBARB CREAM DESSERT
This dessert uses jello and ice vanilla ice cream to make a firm and creamy dessert out of rhubarb. You can make them in individual dishes or pour mixture into a pie shell.
Provided by Pam-I-Am
Categories Gelatin
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauce pan, combine rhubarb and water; bring to a boil. Cover and simmer over medium heat until rhubarb is tender, about 15 minutes. Remove from heat.
- Stir in gelatin (either strawberry or raspberry) and sugar until dissolved.
- Add frozen strawberries (or raspberries) and ice cream; alow to thaw, stirring occasionally.
- Pour into indivitual servind dishes. Refrigerate several hours or until firm.
- Serve with a garnish of whipped cream on top.
Nutrition Facts : Calories 137.9, Fat 1.6, SaturatedFat 0.9, Cholesterol 5.8, Sodium 53, Carbohydrate 30.6, Fiber 1.6, Sugar 26.9, Protein 1.7
SIMPLE STRAWBERRY RHUBARB GELATIN
Rhubarb lends a hint of natural tartness to this sweet salad shared by Opal Schmidt of Battle Creek, Iowa. As a fruity side dish, its vibrant color is sure to add eye-opening appeal to almost any meal.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the rhubarb is softened., Remove from the heat; stir in gelatin until dissolved. Pour into a bowl. Refrigerate for 20 minutes or until partially set. Fold in whipped topping. Chill until firm.
Nutrition Facts : Calories 262 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB WHIP DESSERT
Easy Rhubarb pudding type dessert. I have not tried this. It is for a board request. The 4 hour prep time is only meant for the chilling in the refrigerator :)
Provided by Steve P.
Categories Dessert
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix rhubarb, sugar and ½ cup water in saucepan.
- Stir occasionally and bring to a boil.
- Cover saucepan and cook for 8 10 minutes.
- Continue cooking, and add strawberry gelatin,continuously stirring until gelatin dissolves.
- Remove from heat and add 1-cup cold water.
- Allow to cool, then place in refrigerator to chill until partially set.
- Remove from refrigerator and whip mixture with electric beater until fluffy.
- Fold in whipped cream.
- Garnish with fresh strawberries (whole or sliced).
Nutrition Facts : Calories 202.4, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.8, Sodium 143, Carbohydrate 46.6, Fiber 1.5, Sugar 42.3, Protein 3.1
EASY RHUBARB CRISP
Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.
Provided by Baking Girl
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
- Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
- Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g
STRAWBERRY-RHUBARB GELATIN
The rosy color and tangy flavor of this favorite salad comes through with every refreshing bite. It's a quick, simple salad and an excellent addition to any meal. Our family and friends look forward to this dish when joining us for dinner on the farm. -Kathy Flowers, Burkesville, Kentucky
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, bring rhubarb and water to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat. Add the gelatin powder, sugar and jam; stir until gelatin is dissolved. Add pineapple juice. Chill until partially set. , Stir in apple and nuts if desired. Pour into six 1/2-cup molds or a 1-qt. bowl coated with cooking spray. Chill until set. Unmold onto lettuce leaves if desired and top with a dollop of mayonnaise.
Nutrition Facts : Calories 96 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g protein.
RHUBARB CREAM CHEESE TORTE
My family loves this 3-layered dessert! With it's slightly sweet graham cracker crust, it's delectable cream cheese filling, and the yummy rhubarb-strawberry-gelatin topping, it's one of those desserts you just can't resist. I look forward every Summer to make this dessert. Note: Prep time is 2 hours & 55 minutes, which includes cooling and chilling.
Provided by Cindi M Bauer
Categories Dessert
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 tablespoon of sugar, and the butter; mix well. (I used a fork to mix the ingredients together.) Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish. Set baking dish aside.
- At this point, preheat the oven to 350ºF.
- To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs. Finally beat in the sugar and extract, until mixture is creamy and smooth. Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
- After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
- To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is.) Cook over medium heat for 10 minutes; stirring continuously. Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously. Add the gelatin powder, and stir for 1 minute. Remove from heat, and allow to cool at room temperature for 30 minutes.
- Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
- Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
- Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.).
Nutrition Facts : Calories 321.5, Fat 17.1, SaturatedFat 9.6, Cholesterol 74.7, Sodium 234.4, Carbohydrate 39.8, Fiber 1.3, Sugar 32.5, Protein 4
Tips:
- Choose fresh, firm rhubarb stalks for the best flavor. Avoid any stalks that are wilted or have brown spots.
- Rinse the rhubarb stalks thoroughly before using them. Cut the rhubarb into small pieces, about 1-inch long.
- If you don't have any gelatin on hand, you can substitute 1½ teaspoons of unflavored gelatin powder for each envelope of gelatin leaves.
- To make sure the gelatin mixture sets properly, place it in the refrigerator for at least 4 hours, or overnight.
- For a creamier gelatin, whip the cream before folding it into the gelatin mixture.
- Garnish the gelatin with fresh fruit or mint leaves before serving.
Conclusion:
Rhubarb gelatin with cream is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it tart or sweet, creamy or light, this gelatin is sure to please everyone. So next time you are looking for a dessert that is both delicious and beautiful, give rhubarb gelatin with cream a try. You won't be disappointed!
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