Holiday Meals- St. Valentine's Day

By Joe Cowan

Director of Operations

Rhubarb & Three Beet Gelatin

Ingredients

½ lbs frozen rhubarb or raspberries

1 apple, peeled and chopped

2 tbsp honey

2 cups water

1 tbsp gelatin

1 tbsp Dr. Cowan’s Garden Three Beet Blend

1 cup heavy cream

1 tbsp maple syrup

1 pinch sea salt

Directions

1. In a medium saucepan, add the rhubarb, apple, honey, Three Beet Blend and water. Cover and bring to a boil. Simmer until all of the solid apple and rhubarb chunks turn to mush. Strain out the solids and reserve those for later use (pancakes, waffles, or rhubarb cake.)
2. Stir the gelatin in with 1 tbsp water and allow it to bloom. Add into the strained liquid and stir together. Pour the mixture into a bowl or ramekin and place in the refrigerator for 2+ hours or until fully set.
3. Put the heavy cream, maple syrup, and sea salt in a large metal bowl. Whip vigorously with a whisk or hand mixer until the desired texture.
4. Cut the gelatin into molds or scoop into a bowl, top with whipped cream.