Strawberry Rhubarb Jello
Made with Real Fruit!
Garden fresh ripe strawberries are the first sign that warm weather is finally here to stay! I’m pretty sure I love all berries equally and love developing new recipes for them as different varieties ripen during the summer months. I’m fortunate to have a local U-pick berry farm nearby and it’s one of my favorite places to go during the summer.
I grew up eating jello from a box and sometimes my mom would add some sliced fruit but a decade ago I completely gave up all processed foods. I haven’t had jello in many years and with 4th of July arriving soon I wanted a dessert that would need minimal sweetener. I’ve used chia seeds in the past to make jelly and only added a small amount of honey for the sweetener. I decided that using chia seeds should work for jello although one does need to add more chia seeds to give the typical jello thickness. I used sliced frozen strawberry and rhubarb, both of these fruits give a lot of juice when it’s heated therefore I didn’t need to add any water. If you use fresh fruits, then add enough water to cover the bottom of the saucepan approximately 1/4 cup.
Once the jello was completely cooled, I put individual servings into small glass containers with a dollop of whipped coconut cream. The both of us really like this dessert, perfect for a hot summer day especially the fourth of July. Thank you for visiting my 2nd most favorite place, Emma’s Daily Bread. Cheers to a Happy & Healthy Day!
Strawberry Rhubarb Jello
Ingredients
- 4 Cups Fresh or Frozen Strawberries
- 2 Cups Fresh or Frozen Rhubarb
- 1/4 Cup plus 1 TBSP Honey Divided
- 1/4 Cup Chia Seeds
- 1 16OZ Coconut Cream My Favorite brand is Trader Joe's. Use the cream only & use coconut water for smoothies.
Instructions
- In a one quart sauce pan bring strawberries and rhubarb to a low simmer till both fruits are unthawed and rhubarb is soft. If your fruits are fresh add 1/4 cup cup water or just enough water to cover the bottom of the sauce pan. Both rhubarb and strawberries make a lot of juice which is perfect for jello.
- Once fruits are softened, mix in 1/4 cup honey and 1/4 Cup chia seeds. Place lid onto sauce pan and refrigerate overnight or for at least 5 hours. The jello needs too completely chill and chia seeds need time to gel for the jello to thicken.
- Refrigerate the coconut cream overnight so that the cream & coconut water separate. Right before serving, make the coconut cream. Remove the cream and place in a mixing bowl, using a hand or stand beater beat the cream until it's light and fluffy. The coconut cream is sweet enough for me without any added sweetness but you could certainly add a tablespoon honey if desired.
- Once you are ready to serve the jello, place individual servings in small glass bowls. Last but not least place a big dollop of coconut cream onto each serving of Jello with a fresh strawberry in the middle for garnish. Serve immediately or refrigerate till ready to serve.
