Raw Rhubarb And Strawberry Jelly – a delicious recipe with rhubarb, sugar, strawberries, agar, strawberry syrup, mint. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel the rhubarb and cut it into small pieces. Place pieces in a bowl with 6 tablespoons of sugar. Let stand for 3 hours. Drain, and keep the juice. Cut the strawberries into 4 pieces each, and chop the mint. Add strawberries and mint to the rhubarb.
2
Warm up the rhubarb juice in a saucepan, add the agar-agar, and 2 tablespoons of strawberry syrup, bring to boil for 30 seconds.
3
Mix with a hand blender to prevent the formation of small lumps.
4
Pour the fruit, and then jelly, in a silicone cake mold.
5
Refrigerate overnight.
6
To fill a standard size cake mold you'll need 2 cups of juice, if you don't have enough juice, add little bit of apple juice (added before boiling).
117
kcal
Calories
30
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 1/4 cups rhubarb, 6 tablespoons sugar, 2 1/4 cups strawberries, 5/8 tablespoon agar, and more.
Yes, Raw Rhubarb And Strawberry Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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