Spring Tonic Strawberry Rhubarb Mold

Spring Tonic Strawberry Rhubarb Mold Recipe | USA

Region / culture: USA | Servings: 6

Introduction

This Spring Tonic Strawberry Rhubarb Mold is a refreshing and light dessert that is perfect for the warmer months. The combination of tart rhubarb and sweet strawberries creates a delicious and unique flavor profile that is sure to impress your guests.

History

This recipe is a modern twist on a classic springtime dessert. Rhubarb has long been used in traditional cooking for its tart flavor and vibrant color. When paired with sweet strawberries, it creates a perfect balance of flavors that is both refreshing and satisfying.

Ingredients

1.5 lb (680 g) rhubarb, cut into 0.5 inch slices (about 6 cups)
1.25 cups sugar
0.75 cup water
2 tbsp lemon juice
2 envelopes (1 tbsp each) unflavored gelatin
1 pt (473 ml) California strawberries, stemmed and sliced
lettuce leaves
whole California strawberries, for garnish

How to prepare

In a large saucepan over medium heat, combine the rhubarb, sugar, and 0.5 cup of water.
Bring the mixture to a boil, then reduce the heat.
Cook and stir for about 10 minutes, until the rhubarb is tender.
Meanwhile, in a small bowl, combine the remaining 0.25 cup of water and lemon juice.
Sprinkle gelatin over the water and lemon juice mixture to soften.
Stir the gelatin mixture into the hot rhubarb until it is fully dissolved.
Chill the mixture until it thickens slightly.
Fold in the sliced strawberries.
Pour the mixture into an oiled 6 cup mold and chill until firm, for at least 3 hours.
Unfold the mold onto a serving plate lined with lettuce.
Garnish with whole strawberries.

Variations

Try using different fruits such as raspberries or blueberries in place of the strawberries.
Add a splash of orange juice or zest for a citrusy twist.
Top the mold with a drizzle of honey or a sprinkle of chopped nuts for added texture.

Cooking Tips & Tricks

Be sure to cook the rhubarb until it is tender but not mushy. This will ensure that the texture of the mold is just right.

- Make sure to fully dissolve the gelatin in the hot rhubarb mixture to ensure that the mold sets properly.

- Chill the mixture until it thickens slightly before folding in the strawberries to prevent them from sinking to the bottom of the mold.

Serving Suggestions

Serve this mold chilled with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

This recipe uses a simple stovetop cooking method to prepare the rhubarb mixture. The gelatin is then dissolved in the hot mixture before chilling to set.

Ingredient Substitutions

If rhubarb is not in season, you can use frozen rhubarb or substitute with additional strawberries. You can also adjust the sugar to taste depending on the sweetness of the fruit.

Make Ahead Tips

This dessert can be made ahead of time and stored in the refrigerator for up to 2 days before serving. Simply unmold onto a serving plate when ready to serve.

Presentation Ideas

Garnish the mold with fresh mint leaves or edible flowers for a beautiful presentation. Serve on a bed of lettuce leaves for a pop of color.

Pairing Recommendations

This Spring Tonic Strawberry Rhubarb Mold pairs well with a glass of sparkling wine or a fruity white wine such as Riesling.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze as the texture may become watery when thawed.

Nutrition Information

Calories per serving

Each serving of this dessert contains approximately 150 calories.

Carbohydrates

Each serving of this Spring Tonic Strawberry Rhubarb Mold contains approximately 30g of carbohydrates.

Fats

This dessert is low in fat, with less than 1g of fat per serving.

Proteins

Each serving of this mold contains about 1g of protein.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, and calcium. Strawberries are rich in vitamin C, manganese, and antioxidants.

Alergens

This recipe does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Overall, this Spring Tonic Strawberry Rhubarb Mold is a light and refreshing dessert that is low in fat and calories. It is a good source of vitamin C and other essential nutrients.

Summary

This Spring Tonic Strawberry Rhubarb Mold is a delightful dessert that celebrates the flavors of spring. With its vibrant colors and refreshing taste, it is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear in my heart. It was a sunny spring day, and I had just finished tending to my garden when my dear friend, Mrs. Jenkins, stopped by with a basket full of fresh strawberries and rhubarb. She had a twinkle in her eye as she handed me the basket and said, "I have a special recipe to share with you today, my dear. It's a Spring Tonic Strawberry Rhubarb Mold that will surely brighten your day."

I was intrigued by the sound of this unique dish and eagerly followed Mrs. Jenkins into my kitchen. She began to pull out all the ingredients needed for the recipe - fresh strawberries, tart rhubarb, gelatin, sugar, and a few other secret ingredients that she whispered in my ear. As she guided me through the steps of creating the mold, I couldn't help but marvel at her expertise in the kitchen.

Mrs. Jenkins explained that she had learned this recipe from her own grandmother, who had passed it down through the generations. She spoke fondly of the memories she had of making this dish with her grandmother as a young girl, and how it always brought a sense of joy and nostalgia whenever she made it.

As we worked together to prepare the mold, I couldn't help but feel a sense of connection to my own grandmother, who had also shared many cherished recipes with me over the years. I realized that these recipes were not just about the food itself, but about the stories and memories that came along with them.

After hours of preparation and waiting for the mold to set, Mrs. Jenkins and I finally sat down to enjoy the fruits of our labor. The Spring Tonic Strawberry Rhubarb Mold was a sight to behold - a vibrant pink color with slices of strawberries and chunks of rhubarb peeking through the gelatin. The taste was even more delightful, with the perfect balance of sweetness and tartness that danced on my taste buds.

As we savored each bite of the mold, Mrs. Jenkins regaled me with stories of her grandmother and the traditions that had been passed down in her family. She spoke of the importance of food in bringing people together, and how recipes like this one had the power to evoke memories of loved ones long gone.

I couldn't help but feel a sense of gratitude for Mrs. Jenkins and the gift she had given me that day. Not only had she shared a delicious recipe with me, but she had also reminded me of the power of food to connect us to our past and create new memories for the future.

From that day on, the Spring Tonic Strawberry Rhubarb Mold became a staple in my kitchen, a dish that I would make for special occasions and family gatherings. Every time I prepare it, I think of Mrs. Jenkins and her grandmother, and the bond that we shared over a simple recipe that brought so much joy and meaning into our lives.

And so, as I pass this recipe down to my own grandchildren, I hope that they too will feel the same sense of connection and love that I have experienced through the power of good food and cherished memories. For in the end, it is not just about the ingredients that go into a dish, but the love and stories that are shared around the table that truly make it special.