Eosinophilic Esophagitis Friendly Strawberry Rhubarb Gummies
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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
- 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.
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