Rhubarb Jello With Strawberries And Raspberries Recipe
Summary
Ingredients
| Raspberries | 7 Ounce, frozen | |
| Frozen strawberries | 7 Ounce | |
| Rhubarb | 14 Ounce, frozen | |
| Superfine sugar | 31/2 Ounce | |
| Creme de Cassis | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Unflavored gelatin | 3 Tablespoon |
Directions
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.
Stir.
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.
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.
Stir.
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.
Chef
