There was some pineapple juice leftover from a tin of sliced pineapples, and a few stalks of rhubarb. How could I use it up?! Hmmmm, I had gelatine and I suppose...wait! Rhubarb jelly! I had a light bulb moment and I was determined. In the end, it turned out more like a mousse, which was even better!
I have had some trouble with gelatine in the past, but this time, it really worked, it really really did!
For a vegetarian option, just use vegetarian gelatine *smiles*
Fluffy Rhubarb Mousse
(Makes 2, about 45 calories each)
200 g rhubarb, cut into small chunks
1 tbsp sukrin gold sweetner, or stevia to taste (you can also use 1 tbsp agave syrup! Nutrition will change slightly then)
3 drops stevia vanilla crême
1 cup water (or just enough to cover rhubarb)
50-100ml pineapple juice
1 tsp gelatine powder
- Start by boiling up water along with the rhubard and sweetners and/or syrup if using that, in a smallish casserole. The water should juuuust cover the rhubarb. Simmer for about 10 minutes until the fruit is starting to dissolve.
- Whizz the mixture smooth with a stick blender. In a separate glass with pineapple juice, mix in the one tsp gelatine before adding it to the simmering pot. Whizz again with the stick blender to incorporate the gelatine well. Take the pot of the hob and pour into two small bowls or glasses.
- Set to cool overnight and enjoy!
Made this one up myself! *proud*