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:

1. 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.
2. 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.
3. In a clean saucepan, combine the strained juice and sugar. Cook over medium heat until sugar is dissolved, stirring occasionally.
4. In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes to soften.
5. 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.
6. 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.