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Rhubarb Jello With Strawberries And Raspberries

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  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

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.
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

Everyday, Healthy

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1068 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.3%

Saturated Fat 0.16 g0.79%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 102.1 mg4.3%

Total Carbohydrates 225 g75.2%

Dietary Fiber 24.3 g97.2%

Sugars 180.6 g

Protein 45 g89.3%

Vitamin A 10.5% Vitamin C 214.8%

Calcium 83.1% Iron 17.5%

*Based on a 2000 Calorie diet

Rhubarb Jello With Strawberries And Raspberries Recipe