How To Make Jellied Rhubarb & Vanilla Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 cups chopped rhubarb
- 1 cup sugar
- 1 vanilla bean, split and scraped
- 4 cups water
- 2 tbsp gelatin powder
- 1/4 cup cold water
Instructions
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In a large pot, combine rhubarb, sugar, vanilla bean, and 4 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes until rhubarb is soft.
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Remove vanilla bean and discard. Using an immersion blender or regular blender, puree the rhubarb mixture until smooth.
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In a small bowl, sprinkle gelatin powder over 1/4 cup cold water. Let it sit for 5 minutes to bloom.
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Heat the rhubarb puree over low heat, then whisk in the bloomed gelatin until fully dissolved.
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Remove from heat and let the mixture cool slightly. Pour into individual serving bowls or ramekins.
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Refrigerate for at least 4 hours, or until completely set.
Nutrition
- Calories : 150kcal
- Total Fat : 0g
- Sodium : 0mg
- Total Carbohydrates : 38g
- Dietary Fiber : 3g
- Sugar : 33g
- Protein : 1g
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