Ingredients
4 cups diced rhubarb
1/2 cup granulated sugar
1 1/2 cups water
1 (6 ounce) package strawberry gelatin
1/2 cup whipped cream
Method
Sources
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dataset
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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Long twisted spoon for stirring and layering cocktails
Stand mixer for bread dough, pastry, meringues, butter churning
Cream whipper for foams, espumas, rapid infusions
Yarai mixing glass — cocktail builds, infusions, fat washes
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Achievable elevated desserts — laminated doughs, cakes, custards
Long twisted spoon for stirring and layering cocktails
Stand mixer for bread dough, pastry, meringues, butter churning
Cream whipper for foams, espumas, rapid infusions
Yarai mixing glass — cocktail builds, infusions, fat washes
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Mix rhubarb, sugar and 1/2 cup water in saucepan. Stir occasionally and bring to a boil. Cover saucepan and cook for 8 - 10 minutes. Continue cooking, and add strawberry gelatin,continuously stirring until gelatin dissolves. Remove from heat and add 1-cup cold water. Allow to cool, then place in refrigerator to chill until partially set. Remove from refrigerator and whip mixture with electric beater until fluffy. Fold in whipped cream. Garnish with fresh strawberries (whole or sliced).