rhubarb & strawberry jelly whip

Another jelly whip variation. This time I used rhubarb and strawberries I have left in my freezer from making coconut flour cake, which I didn’t enjoy as much as I though I will. But in case of jelly whip, the taste of rhubarb is more visible. It adds specific sourness to that sweetness from strawberries and jelly. And I really like it.

If you’d like more gentle taste you can swap strawberry jelly with clear gelatin (pork or vegan), but you’ll need to add some kind of sweetener.

Dessert keeps the shape nicely, so it can be cut to portions without any problems. The only difficulty in my case was the fancy form I chose. I’ve used silicone form, and even though I’ve used coconut oil to cover it from the inside and heated the form with hairdryer, it wasn’t easy to take out. You can clearly see the damage I’ve made desperately trying to take it out of the form 🙂 But you know, it’s not a heart surgery, so there’s nothing to cry over. I should have more patience or form that’s easier to remove. Learn from my mistakes 🙂 The most important is that it’s delicious, has no sugar in it, so it’s keto friendly and surely will satisfy every sweet-tooth.

Did you know that rhubarb is originated form China? Its roots were first harvested and dried for medicinal use. It contains anthocyanins which have positive effects on blood vessels and blood pressure, and recent research suggests that anthocyanins may offer anti-cancer benefits. Rhubarb is also a great source of vitamin K1, which is important for blood clotting and bone health. A half cup of cooked rhubarb provides more than one-third of the recommended dietary intake of vitamin K1, along with two grams of fiber, some calcium and vitamin C (source).

Just remember that rhubarb leaves are poisonous, so never eat them.

rhubarb & strawberry jelly whip

NOTE: my measuring cup is 250ml regular glass

INGREDIENTS (21x9cm form)

  • handful of strawberries
  • 1 cup of chopped rhubarb
  • 2 x 11.5g sugar free strawberry jelly (570ml of jelly from each sachet)
  • 125ml water to cook fruits
  • 200ml water to prepare jelly
  • 200ml double cream


Wash your rhubarb and cut off the leaves and the ends of the stalks. Strip the tough stringy ribs with small knife. Chop roughly in smaller pieces. Rinse your strawberries under running water.

In a small pot heat 125ml of water and place both fruits in, let it simmer for couple minutes, till fruits will be tender. Drain the liquid to a cup and set aside, we will use the juice to dissolve jelly. Blen the fruits and set aside to cool down.

Boil 200ml of water, add two sachets of jelly and stir until all jelly powder will dissolve. It’s good to make it in some kind of measuring cup, so you know how much of liquids you add. I used measuring cup from my blender set. Add juice from cooking the fruits. Now you should have about 400ml of jelly liquid. Next add blended fruits. You should finish with about 700ml of liquid.

It sound difficult but we just don’t want to end up with more than 700ml of dissolved jelly, so when we add 200ml of whipped cream we want to finish with not more than 1 liter of liquid. So jelly will be able to set enough to get nice stiff shape, we will be able to cut in portions.

Set aside dissolved jelly with fruits, al when it cools down, put it to the fridge. When it’s getting thicker but not set yet, start preparing whipped cream. You don’t need to add any sugar – two packs of jelly and strawberries (because rhubarb is quite sour) are sweet enough.

Add jelly mix to a whipped cream and mix. You can use handheld mixer if you want. Then pour it to a form or some kind of container and keep in the fridge for at least 4 hours, so it will set completely.



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