Rhubarb Gelatin

1/2 lb rhubarb, diced
1 1/3 cup water
1 cup very cold water
2/3 cup sugar
1 tablespoon unflavored (powdered) gelatinDirections:
In a saucepan, boil the rhubarb in 1 1/3 cup water until soft. Meanwhile, sprinkle gelatin into the cold water. Stir in the sugar. Continue stirring until the sugar is completely dissolved. Strain through a sieve* into a heat safe measuring cup and discard the solids. Make sure the boiling water equals 1 cup. If not, add water to equal one cup and reboil. Quickly add the boiling water and stir. Pour into heat safe molds and refrigerate until solid.

Yield: about 3 cups

*Quick tip: It sounds odd but whisking the the cooked rhubarb with a wire whisk while it is in the mesh strainer is a super quick and thorough way to get all of the liquid out of the rhubarb.

My thoughts:

Oh, I love rhubarb. I never ate it growing up but once I tried it, I couldn’t get enough. As soon as I see it, I stock up and freeze any leftovers so I can have it at will. I particularly like using in some what unconventional forms so when I had an idea for homemade rhubarb-flavored Jell-O (a flavor I am sure I will not encounter on the grocery shelf any time soon) it seemed perfect. I had learned from earlier experiments that boiling rhubarb is a great way to get all of the flavor without having to use the actual stalk. All I had to do was figure out the sugar and I was good to go. I really liked how it turned out: light, sweet-tart and refreshing.

Check out my other rhubarb recipes:
Rhubarb-Orange Pancakes
Baby Loves Rhubarb Cupcakes
Rhubarb Soda
Rhubarb Granita
Rhubarb Oatmeal Bread
Raspberry-Rhubarb Tart
Strawberry-Rhubarb Crumb Cake


  1. Rachel, this is a great idea. I’m also imagining my grandmother’s cold strawberry pie with rhubarb gelatin instead of the usual strawberry. Awesome!

  2. I'm a fan of a tart & sweet combo. Love this idea!

  3. I had rhubarb pie the other day for the first time and fell in love with it. I’m on the hunt for it since I can’t find it in my neighborhood and since I am buying a ton of it when I find it, I will be making this gelatin. Great recipe.

  4. Sounds tasty and easy, too.

  5. I’ve always loved rhubarb and would love to try making my own jelly. I remember seeing a Nigella episode where she made rhubarb jelly with champagne instead of water. Yours look so much more pink than I would have imagined. Lovely.

  6. Oh how beautiful! I have just recently gotten excited about rhubarb and can’t wait to try all of your recipes. I just tried it baked in custard and am loving it so far…

  7. This was delicious and so easy to make! Thank you.