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Rhubarb-Strawberry Gelatin Molds

A neighbor with a very large, beautiful rhubarb and strawberry patch gave me one of her favorite recipes. It quickly became one of mine as well!
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 servings


  • 1 cup diced fresh or frozen rhubarb
  • 1/4 cup water
  • 1 tablespoon sugar
  • 3 tablespoons plus 1 teaspoon strawberry gelatin
  • 1/4 cup sliced fresh strawberries
  • 1/4 cup orange juice
  • 1/4 teaspoon grated orange zest
  • Whipped cream, optional


  • In a small saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Add the strawberries, orange juice and zest.
  • Divide between two 4-in. mini fluted pans coated with cooking spray; refrigerate for 4 hours or until firm. Just before serving, invert molds onto serving plates; garnish with whipped cream if desired.
Nutrition Facts
1 each: 143 calories, 0 fat (0 saturated fat), 0 cholesterol, 56mg sodium, 34g carbohydrate (31g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

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