Strawberry Rhubarb Jelly Cubes Recipe
Ingredients:
- 1 pound fresh rhubarb, washed and chopped
- 1 pound fresh strawberries, hulled and chopped
- 1 cup water
- 1 cup sugar
- 1 envelope (1/4 ounce) unflavored gelatin
- 1/2 cup cold water
Directions:
- In a saucepan, combine rhubarb, strawberries and 1 cup of water. Bring to a boil over medium heat. Reduce heat to low and simmer for 15 minutes or until fruit is soft.
- Remove from heat and let cool for 10 minutes. Strain the rhubarb-strawberry mixture through a fine-mesh sieve, pressing with a spoon to extract as much juice as possible.
- In a clean saucepan, combine the strained juice and sugar. Cook over medium heat until sugar is dissolved, stirring occasionally.
- In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes to soften.
- Add the softened gelatin to the rhubarb-strawberry mixture and stir until completely dissolved. Pour the mixture into a greased 8-inch square dish and refrigerate for at least 4 hours, or until firm.
- Remove from the refrigerator and cut into desired shapes. Serve chilled.
Verdict:
These Strawberry Rhubarb Jelly Cubes are a perfect balance of sweet and tangy. The texture is smooth and firm, making it a fun and playful addition to any dessert table.
Serving Suggestions:
Serve these jelly cubes with whipped cream or vanilla ice cream for a refreshing and summery treat. They would also make a great addition to a fruit salad or charcuterie board.
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