Rhubarb Jello With Strawberries And Raspberries
|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.
Pour the rhubarb mixture into a large bowl.
Add the strawberries and raspberries.
Leave to cool.
Refrigerate the mixture for at least 6 hours.