Raw Rhubarb and Strawberry Jelly

On dine chez Nanou
Reviews(1)
Jacqueline T.: "This is delicious, but note that the total time d…" Read More
Raw Rhubarb and Strawberry Jelly Recipe
6
90
40

This jelly will have you wondering if you should eat it with a fork as a dessert! Spread wholesome goodness on your next slice of bread or sandwich. Peanut butter and jelly never tasted this good before! The hardest part just may be peeling the rhubarb, or is it waiting until the jelly is done? Your rhubarb requires 3 hours to soak up the sugar solution. Make sure that you have plenty of hot rolls or bread to serve this on.

Ingredients

  • 1 kilogram rhubarb
  • 6 tablespoons sugar
  • 400 grams strawberries
  • 3 grams agar
  • 2 tablespoons strawberry syrup
  • mint leaves

Directions

  1. Peel the rhubarb and cut it into small pieces. Place pieces in a bowl with 6 tablespoons of sugar. Let stand for 3 hours. Drain, and keep the juice. Cut the strawberries into 4 pieces each, and chop the mint. Add strawberries and mint to the rhubarb.
  2. Warm up the rhubarb juice in a saucepan, add the agar-agar, and 2 tablespoons of strawberry syrup, bring to boil for 30 seconds.
  3. Mix with a hand blender to prevent the formation of small lumps.
  4. Pour the fruit, and then jelly, in a silicone cake mold.
  5. Refrigerate overnight.
  6. To fill a standard size cake mold you'll need 2 cups of juice, if you don't have enough juice, add little bit of apple juice (added before boiling).
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NutritionView more

90Calories
Sodium1%DV25mg
Protein4%DV2g
Carbs7%DV22g
Fiber16%DV4g

PER SERVING *

Calories90Calories from Fat
% DAILY VALUE*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium25mg1%
Potassium440mg13%
Protein2g4%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate22g7%
Dietary Fiber4g16%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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