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Rhubarb Jello With Strawberries And Raspberries

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Ingredients
  Frozen raspberries 7 Ounce
  Frozen strawberries 7 Ounce
  Frozen rhubarb 14 Ounce
  Superfine caster sugar 3 1⁄2 Ounce
  Creme de cassis 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Unflavored gelatin 3 Tablespoon
Directions

Leave the raspberries and strawberries to defrost at room temperature.
Put the frozen rhubarb in a casserole with the sugar, creme de cassis and 3 (2) tablespoons of water.
Cover and micro wave on HIGH for 8 minutes.
Put the lemon juice in a bowl and sprinkle over the un flavored gelatin.
Let the gelatin swell.
Put the bowl in the microwave oven for 1 minute on MEDIUM-LOW.
Stir.
If the gelatin is not completely dissolved, return to the oven for 1 minute on MEDIUM-LOW.
Puree the rhubarb and its cooking liquid in a food processor.
Stir the lemon juice and gelatin mixture and add to the rhubarb puree while still hot.
Puree again.
Pour the rhubarb mixture into a large bowl.
Add the strawberries and raspberries.
Mix carefully.
Leave to cool.
Refrigerate the mixture for at least 6 hours.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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