AIP Friendly Strawberry Rhubarb Gummies
Bright, tangy rhubarb and sweet strawberries come together in these jewel-toned little gummies that taste like a farmers market in every bite. They're naturally sweetened with honey and set with grass-fed gelatin, making them a genuinely nourishing snack rather than a compromise. Store-bought gummies are almost always off the table on an elimination protocol — loaded with refined sugars, artificial colors, and ingredients that have no business being in a "fruit" snack — so having a homemade version this good is a real win. The process is straightforward: simmer the fruit, strain it smooth, bloom the gelatin, and combine everything before it sets. A touch of vanilla powder rounds out the flavor, and a pinch of Ceylon cinnamon adds warmth if you're feeling it. Each batch makes 16 servings, so you'll have plenty to stash in the fridge for the week ahead. Pop them out of a silicone mold for perfectly shaped pieces, or go the baking dish route and cut them into squares — either way, they're firm, bouncy, and genuinely satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
- 1 ½ cups fresh or frozen strawberries, hulled and roughly chopped
- 1 cup rhubarb, roughly chopped (about 2 medium stalks)
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon (optional)
- 3 tbsp grass-fed powdered gelatin (about 3 standard packets, 21g total)
- ¼ cup cold water
Instructions
- 1
Combine the strawberries, rhubarb, and honey in a medium saucepan over medium heat. Cook, stirring occasionally, until the rhubarb is completely soft and the fruit has released its juices, about 10–12 minutes.
- 2
Remove the pan from the heat and stir in the vanilla powder and the Ceylon cinnamon, if using. Transfer the mixture to a blender (or use an immersion blender directly in the pan) and blend until completely smooth. Pour through a fine-mesh strainer into a large measuring cup or bowl, pressing with a spoon to extract all the liquid; discard the solids. You should have about 1 1/4 to 1 1/2 cups of strained purée.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!