Description
This vibrant, tangy-sweet rhubarb sauce blends natural rhubarb tartness with strawberry jello for a velvety topping. Perfect for breakfasts, desserts, or freezer-friendly storage, it’s simple enough for any kitchen and bursting with spring flavors.
Ingredients
8 cups diced rhubarb
3 cups water
1 cup granulated sugar
1 (3 oz) package strawberry jello
Instructions
Prepare ingredients by chopping rhubarb into 1/4″ pieces and draining thawed frozen rhubarb if used.
In a large saucepan, combine rhubarb, water, and sugar. Stir over medium heat until boiling.
Reduce heat and simmer for 5 minutes until rhubarb is tender and sauce thickens.
Blend the sauce in batches using a blender or immersion blender until smooth.
Pour jello powder into the warm sauce and stir until fully dissolved. Let cool slightly, then refrigerate until set (about 2–3 hours).
Notes
For halal compliance, use certified halal or vegetable-based gelatin instead of regular jello.
Substitute coconut water for the water in the recipe for extra flavor.
Adjust sweetness before chilling, as it firms during cooling.
Add 1/2 tsp vanilla extract for enhanced flavor.
Store in sterilized mason jars for up to 2 weeks. Freeze for up to 3 months if needed.
Low-Carb version: Replace sugar with erythritol and use halal/agave-based jello.
Variations: Add 1/2 cup thawed frozen pineapple (Springtime), 1/2 cup crushed graham crackers (Crunch Version), or 1 cup frozen mixed berries with jello (Berry Blast).
- Prep Time: 15
- Cook Time: 30
- Category: Desserts & Sweets
- Method: Simmering/Blending
- Cuisine: American