Molded Rhubarb Rosemary Cucumber Salad

Name: Molded Rhubarb Rosemary Cucumber Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 cucumbers, peeled, seeds scraped out, chopped; 21 grams packets of plain gelatin; 59 milliliters lemon juice; 1 Zest of lemon; 454 grams rhubarb, chopped into 1/2-inch slices; 3 Tbsps chopped fresh rosemary (or 1 Tbsp dry); 1 teaspoons salt; 237 milliliters sugar; 473 milliliters water + 1 cup chilled water

You can never have too many side dish recipes, so give Molded Rhubarb Rosemary Cucumber Salad a try. This recipe serves 6. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 1g of fat, and a total of 171 calories. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of cucumbers, salt, rhubarb, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1 Put half of the chopped rhubarb, lemon juice, lemon zest, rosemary, sugar, salt and 2 cups of water into a medium saucepan. Bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes. Strain and discard solids. 2 Return strained liquid to pan.

Ingredients you will need

Lemon Juice

Lemon Zest

Rosemary

Rhubarb

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Frying Pan

Add the remaining rhubarb to the pan and cook for 2 minutes, on medium, with minimal stirring.3 Put 1 cup of chilled water into a small bowl.

Ingredients you will need

Rhubarb

Water

Equipment you will use

Bowl

Frying Pan

Sprinkle gelatin over the water to soften the gelatin.

Ingredients you will need

Gelatin

Water

Let sit for 1 minute. Stir the softened gelatin mixture into the rhubarb rosemary mixture.

Ingredients you will need

Rosemary

Gelatin

Rhubarb

Let the mixture cool until it is slightly warm, no longer hot, to the touch.4

Pour rhubarb mixture into a mold (can use a loaf pan). Stir in the chopped cucumber. Chill in the refrigerator 4 to 5 hours, until set firm. The top should feel dry, not sticky. (If you want the cucumber better distributed through the salad, stir it in only after the salad has chilled a while and begun to set.)5 To unmold, fill a basin or a large bowl with warm water. Lower the bottom of the mold into the water. Count 10 seconds and remove. Use a blunt knife to loosen the gelatin from the sides of the mold and break the vacuum.

Ingredients you will need

Cucumber

Gelatin

Rhubarb

Water

Equipment you will use

Loaf Pan

Knife

Bowl

Place a plate upside down on top of the mold and then carefully turn the mold over, holding on to the plate. Gently lift off the mold. If the salad sticks to the mold, place it in the warm water for a few seconds more.Keep chilled.

Ingredients you will need

Water