Cherry rhubarb jello is the perfect kid-friendly way to use fresh produce and welcome summer weather.
We have two rhubarb plants in our garden. Most years we get a few decent stalks from them that I use to make a special dessert like crisp, ice cream, cake or even cheesecake!
This year our rhubarb plants were huge! After making three strawberry rhubarb crisps there was still plenty left. That means it is time to experiment with new ways to use rhubarb.
What Flavors Go Well With Rhubarb
I came up with cherry rhubarb jello. This is the perfect, nutritious way to use fresh, spring produce in combination with last year’s freezer stash (we still have a couple gallons of sweet cherries left!).
The cherries give sweetness and a deep maroon color while the rhubarb gives a hint of tartness. It’s the perfect combination.
Cherry rhubarb jello makes a great finger food lunch addition or snack for kids. The fruit provides vitamins while the gelatin provides easy-to-digest protein (Use the code TAKE10 for 10% off your gelatin purchase HERE).
Allergen-Free Cherry Rhubarb Jello
An added bonus is that cherry rhubarb jello is very allergy-friendly. Not to mention there is no food coloring or artificial flavor (food dyes are connected with behavioral issues). So it makes a unique and healthy treat for everyone.
Are you looking for a dish to pass at your next potluck or picnic? Cherry rhubarb jello is just the thing. You can make it in advance and both kids and adults will enjoy it.
Sometimes I even serve this for breakfast. My oldest can take her time eating in the morning. If we need to get out the door on time jello is great. It is soft and easy to chew.
Don’t forget the really important part – cherry rhubarb jello is so easy to make! Just cook, puree, add the gelatin and chill. It takes about five minutes of hands on time. Who doesn’t love that?!
Before rhubarb season ends grab a few stalks and make this fun treat to celebrate the end of the school year and welcome summer.
- 2 cups sweet cherries (fresh or frozen)
- 2 cups rhubarb, peeled and chopped
- 3/4 cups organic cane sugar or coconut sugar
- 1/4 tsp. unrefined sea salt
- 1/2 cup water
- 2 Tbsp. grass-fed gelatin
- Combine the cherries, rhubarb, sugar and salt in a saucepan.
- Bring to a boil, reduce heat and simmer about 20 minutes.
- Pour the mixture into a blender. Blend until smooth.
- Return the mixture to the saucepan.
- Dissolve the gelatin in 1/2 cup cold water. Let sit 1 minute.
- whisk the gelatin water into the hot puree until dissolved, about 1 minute.
- Pour the mixture into an 8" square pan or a bowl.
- Refrigerate until firm.
- Scoop or cut into squares to serve.
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