Rhubarb Jello
  • 4 cups fresh or frozen (and defrosted) rhubarb chunks, 1" slices work well
  • 1 cup water
  • ½ cup local, raw honey
  • 3 T. sustainably-sourced gelatin (we love this brand of gelatin and this one)
  • 1 tsp. vanilla (organic vanilla like this)
  1. Place water in medium size saucepan and sprinkle gelatin over its surface, allowing it to dissolve 1 minute.
  2. Heat gelatin water, stirring, for 2-3 minutes until steaming and foamy.
  3. Add rhubarb and bring water to a simmer. Stir briefly; then cover and cook over low heat for 5 minutes.
  4. Remove from heat and cool briefly, 10 minutes.
  5. Place rhubarb in blender with honey and vanilla. Puree for 30 seconds.
  6. Pour puree into desired mold and refrigerate for a minimum of 3 hours, depending on the size and depth of your dish.
  7. To unmold, briefly run hot water on the sides and underside of your mold to loosen the gelatin's bonds. Use a spatula to serve or flip directly onto a serving plate and garnish as desired.
Recipe by Scratch Mommy at https://scratchmommy.com/rhubarb-jello-tips-make-homemade-jello/