By Joe Cowan
Director of Operations
Rhubarb & Three Beet Gelatin
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
- 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.)
- 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.
- 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.
- Cut the gelatin into molds or scoop into a bowl, top with whipped cream.