Rhubarb Gelatin with Cream

1. 1

   Trim about 2 inches from each end of the rhubarb and discard.

2. 2

   Roughly chop the stalks and add to a small stock pot with 2 cups of the sugar and 1 1/2 cups water.

3. 3

   Bring to a boil over high heat, stirring occasionally.

4. 4

   Cover, leaving the lid slightly ajar, and boil until the rhubarb mostly falls apart, about 3 minutes, stirring once or twice.

5. 5

   Remove from the heat and let steep, covered, for 5 minutes.

6. 6

   Place 1/2 cup water in a medium bowl and sprinkle the gelatin on top.

7. 7

   Strain the hot rhubarb mixture through a fine mesh strainer right into the gelatin, whisking gently.

8. 8

   Press on the solids in the strainer to get as much liquid as possible from the rhubarb.

9. 9

   Discard the solids.

10. 10

    If there is a lot of foam and you prefer a clear surface, skim it with a spoon and discard it.

11. 11

    Pour the mixture into eight 4-ounce jelly jars.

12. 12

    Chill until set, at least 3 hours or overnight.

13. 13

    When ready to serve, whip the cream, vanilla extract and the remaining 1 teaspoon sugar to very soft peaks and dollop it over the gelatin.

* Per serving · 4 servings · Values may vary.

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