Instant Rhubarb
A vibrant, sweet-tart dessert combining fresh rhubarb and strawberries, infused with strawberry gelatin for a refreshing treat perfect for spring gatherings and summer picnics.
Ingredients
Instructions
- Cover chopped rhubarb with sugar and let it stand overnight.
- Add strawberries to the rhubarb mixture.
- Bring the mixture to a boil over medium heat.
- Remove from heat.
- Add strawberry gelatin to the hot mixture and stir until dissolved.
Tips & Substitutions
For the best flavor, use fresh, ripe strawberries, as they enhance the sweetness of the rhubarb. If you want a lower sugar option, consider reducing the sugar by a cup and adding a splash of lemon juice for brightness. If you don't have strawberry gelatin, raspberry or cherry gelatin can also work well. Make sure to chop the rhubarb evenly for consistent cooking.
Serving Suggestions
This Instant Rhubarb is delightful served warm over vanilla ice cream or yogurt. It also pairs beautifully with a slice of pie made from a Crisco Double Pie Crust. For a fun twist, you can serve it as a topping for pancakes or waffles at breakfast. Add some whipped cream on top for an extra treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to a week. The mixture can also be frozen for longer storage, but it may lose some texture when thawed. To reheat, gently warm it on the stove over low heat, stirring occasionally until heated through, or microwave in short intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Instant Rhubarb contains roughly 2701 calories, with 9g protein, 693g carbohydrates, and 2g fat. It is an excellent source of vitamin C (160% of the Daily Value), dietary fiber (82% of the Daily Value), and calcium (48% of the Daily Value), and a good source of protein. It also contributes 23g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw and drain any excess moisture before mixing with sugar. This will help maintain the correct consistency in the final dish.
How long can I store Instant Rhubarb in the fridge?
You can store Instant Rhubarb in the refrigerator for up to one week. Make sure it's in an airtight container to keep it fresh and prevent it from absorbing other odors.
What other fruits can I add to this recipe?
You can experiment by adding other fruits like blueberries or raspberries for a mixed berry flavor. Just ensure the total fruit volume remains similar to maintain texture and sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).