Easy Strawberry and Rhubarb Pâtes de Fruits

• 2 cups 500 ml thinly sliced rhubarb stalks (greener tops discarded)
• ½ cup 125 ml water
• 2 cups 500 ml sliced strawberries
• 1 cup 250 ml strawberry jam, store-bought or homemade (if using store-bought, make sure to use a quality brand that uses natural ingredients, such as Bonne Maman)
• 3 envelopes unflavored powdered gelatin I use Knox gelatin
• ¾ cup 180 ml water
• To serve
• Strawberry-flavored sugar or cane sugar, or regular granulated sugar

• Prepare Your Pan: Begin by lightly oiling an 8 x 8 inch (20 x 20 cm) baking dish. This step helps prevent sticking. Next, line the dish with parchment paper, ensuring that the paper extends over the edges of the pan. These parchment “handles” will be incredibly useful later on when you need to effortlessly lift the set candy mixture out of the dish.
• Cook and Puree the Fruit: In a medium saucepan, combine the thinly sliced rhubarb (making sure to discard any greener, tougher tops) and ½ cup (125 ml) of water. Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and allow it to simmer gently for about 5 minutes, or until the rhubarb has completely softened and begins to break apart. Remove the pan from the heat and carefully transfer the cooked rhubarb to a large mixing bowl. Add the sliced strawberries and the strawberry jam to the bowl. Stir the mixture well to help soften the jam, especially if it’s a firmer, set variety. Now, use a stick blender to thoroughly puree the fruit mixture until it achieves a perfectly smooth and consistent texture. If you don’t have a stick blender, a stand blender or food processor will also work effectively for this step. Once pureed, strain the fruit mixture back into the saucepan to remove any lingering seeds or fibrous bits, ensuring a truly smooth pâtes de fruit. Return the saucepan to medium-high heat and bring the puree to a boil, stirring frequently to prevent scorching. Continue to boil and stir until the mixture reduces significantly to approximately 3 cups (750 ml), which should take about 10 minutes. This reduction step is critical for concentrating the flavors and achieving the proper consistency for the jellied candies.
• Activate and Incorporate Gelatin: While your fruit mixture is actively reducing on the stove, prepare the gelatin. Pour ¾ cup (180 ml) of water into a small, heatproof bowl. Evenly sprinkle the three envelopes of unflavored powdered gelatin over the water. Allow the gelatin to “bloom” or soften for a few minutes; it will absorb the water and swell. Once softened, gently heat the gelatin mixture in the microwave for about 20 seconds. This brief heating will cause the gelatin to dissolve completely. Stir it well to ensure no granules remain. Immediately whisk the fully dissolved gelatin into the hot, reduced strawberry and rhubarb puree in the saucepan. Mix thoroughly to ensure the gelatin is evenly distributed throughout the fruit mixture. Once combined, carefully pour the entire mixture into your prepared baking dish. Let the mixture cool down to room temperature on your counter. After it has cooled, cover the dish tightly with plastic wrap and transfer it to the refrigerator. Allow it to chill and set completely overnight. This extended cooling period is crucial for the pâtes de fruit to achieve their firm, yet tender, jellied texture.
• Cut and Prepare for Serving: The following day, when your pâtes de fruits are beautifully set and firm, remove the dish from the refrigerator. Run a sharp, thin knife carefully around the edges of the baking pan to loosen the candy. Then, using the parchment paper overhang as your guide, gently pull the entire candy mixture out of the pan and transfer it to a clean cutting board. Now comes the creative part! You can use a clean, sharp knife to cut the large slab into uniform squares of your desired size. For a more elegant presentation, consider using mini cookie cutters to create attractive shapes like hearts, stars, or diamonds. If you’re not planning to serve the pâtes de fruits immediately, store them in an airtight container. To prevent them from sticking together, separate the layers with sheets of wax paper or parchment paper. This will keep them fresh and perfectly shaped until you’re ready to enjoy them.
• The Final Flourish: Just before serving, prepare a shallow plate with a generous amount of strawberry-flavored sugar (or cane sugar, or regular granulated sugar if you prefer). Roll each individual piece of pâtes de fruit in the sugar, ensuring it’s completely coated on all sides. This sugar coating adds a delightful textural contrast and prevents the candies from sticking. Important serving tip: Serve your sugar-coated pâtes de fruit immediately after coating. As these delicate jellied candies sit, the moisture from the fruit will gradually absorb into the sugar coating, causing it to become wet and potentially drippy, which can detract from their visual appeal. Of course, you can also enjoy these delicious pâtes de fruits without any sugar coating at all; they are wonderfully flavorful and satisfying just as they are!
• Recipe Credit: This recipe has been thoughtfully adapted from an original creation by Jacques Pépin.

Made this delightful treat?

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