Rhubarb jelly with whipped cream

Votes: 6

Time: 3 hours 25 minutes
Complexity: easily
Servings: 8

The abundant spring harvest of juicy pink rhubarb is the perfect time to make simple yet delicious desserts, like this jelly. The pinker your rhubarb, the prettier the dessert will look. For the jelly, you'll need rhubarb stalks, sugar, and gelatin. Boil it and, instead of traditional bowls, pour it into small jars—it's easy to store in the refrigerator, and this treat looks charmingly country-style. To serve, garnish each serving with vanilla whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.8 kg rhubarb
2 tbsp. + 1 tsp. Sahara
2 packets of 7 grams of gelatin
0.5 cups heavy cream
0.5 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rhubarb, gelatin, cream

Cooking the dish according to the recipe:

Trim about 2 inches (5 cm) from the bottom of each rhubarb and discard the ends. Coarsely chop the stems and place in a small saucepan with 2 cups of sugar and 1.5 cups of water. Bring to a boil over high heat, stirring occasionally. Cover, leaving the lid slightly ajar, and simmer until the rhubarb is tender, about 3 minutes, stirring once or twice. Remove from heat and let sit, covered, for 5 minutes.
Pour 0.5 cups of water into a medium bowl and stir in the gelatin. Strain the hot rhubarb mixture through a fine sieve directly into the bowl with the gelatin, whisking gently. Press the solids through the sieve to extract as much liquid as possible from the rhubarb. Discard any remaining solids.

If there's a lot of foam and you prefer a smooth jelly surface, skim it off with a spoon and discard. Pour the mixture into eight 120 ml jars. Refrigerate until completely set, at least 3 hours or overnight.
When ready to serve, whip the cream with vanilla extract and the remaining 1 teaspoon sugar until very soft peaks form and garnish the jelly with it.

Categories:

recipe / Dishes for future use / Summer dishes / Spring dishes / Desserts / Jelly / Food Network - recipes