Strawberry Rhubarb Gummies

I love finding creative ways to sneak more nutritional support into my kids’ snacks, and these homemade gummies do just that, plus they make use of seasonally available fruit (I'll be making these with blueberries come August!). Not only does gelatin offer a gentle source of protein, it also acts as a "protein sparer,” meaning it helps the body better digest, assimilate, and utilize other protein sources eaten alongside it. So if your little ones are snacking on these with a boiled egg, a handful of seeds, or a slice of turkey—bonus! Their bodies will make better use of those nutrients.

While my favourite way to include gelatin in the diet is through slow-simmered bone broths and stocks, sometimes convenience wins. That’s where high-quality powdered gelatin comes in handy—and these jelly candies make it fun and delicious to use.

✨ I use and love Organika’s Grass-Fed Gelatin Powder, and you can save 25% off your order at Organika.com with the code KRISTA_25.

These candies are made with real fruit and no weird ingredients—just simple, whole food nourishment disguised as a treat.

Strawberry Rhubarb Gummies

Ingredients:

• 2 cups strawberries, chopped

• 2 cups rhubarb, chopped

• 1/3 cup gelatin powder (see above for a 25% discount on my favourite brand) - use approx 6 tablespoons gelatin powder per 2 cups of liquid - once the fruit has cooked down, assess how much gelatin to use.

• 1 tablespoon pure maple syrup (optional)

• Splash of water

  
  

Directions:

Place the fruit, maple syrup, and a splash of water in a pot on the stove. Bring to a gentle boil, stirring regularly, and then reduce heat and simmer for 5-15 minutes, until the rhubarb is very soft and broken down.

Transfer to a tall, narrow container (I use the canister that came with my immersion blender but a mason jar will also work) and allow to cool for 5 minutes.

Blend until smooth using an immersion blender. If you don't have an immersion blender, a small blender or food processor will work.

Add the powdered gelatin and blitz again until well combined. Note: you will need approximately 3 tablespoons of gelatin powder per 1 cup of "liquid" so please adjust accordingly, depending on how much your fruit has reduced.

Pour or spoon the mixture into silicone molds (can be found in the candy-making section at Michaels), or pour it into a parchment-lined, rimmed pan or baking sheet and then slice into squares once set.

Chill in the fridge until fully set, about 2-4 hours.

Pop out of the molds and store in an airtight container in the fridge for up to 5 days. Enjoy!