May 09, 2009

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) gelatin

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