Snacks, Sweet Recipes

Easy Sweet Rhubarb Raspberry (Jello) Muffins


Easy sweet rhubarb raspberry jello muffins have the perfect spongy texture with a strong raspberry flavor from the jello. Every bite allow you to experience the tart from the rhubarb and the sweetness from the raspberry jello making this flavor combination a winner in our books. The muffins are lightly baked to a vibrant dark pink color and stay moist for days!

If you’re a parent of an autistic child you know this next bit all too well. You see, when you have a child on the spectrum, you often face odd food obsessions. Right now, my son is on a jello kick. So we have so many boxes of jello that I wanted to develop a new way to use it in something. I recalled years ago making a rhubarb and raspberry jam. Omg, it was delicious! And as I have stated, I am always making muffins of one sort or another for work and school lunches. So why not pair the jello with the tart springtime fruit? Which incidentally is hugely popular with my family.

The real question was how I was to incorporate the jello powder? I just went for it and added the entire box of jello powder. These tasty muffins with moist crumb are an excellent muffin for something different. The vibrant dark pink of the finished muffin is definitely a bit surprising. And the sweet combination of raspberry jello with tart rhubarb makes these muffins disappear fast. 


Rhubarb is a great spring fruit for many desserts.


Over the years, as a Northern Ontario resident, I have made many great rhubarb recipes. In fact, at one point, I happened upon a large patch of rhubarb growing in the wild. It was enough rhubarb to fit the back of our then-small truck! I kid you not. That haul of rhubarb required some truly ingenious thinking. I had so much rhubarb I was making jam and jellies for days! 

If you have yet to become familiar with rhubarb, know it’s very stringy when cooked. It’s also got a lot of water in it. That means it can make your recipe soggy if you aren’t careful. Generally, fresh rhubarb is only used for baking, and frozen is used for stewed desserts. 

However, I had some still in my freezer from last year’s harvest, which meant it was watery when it thawed out. So how do you deal with watery rhubarb? Well, first, I strained it through my colander. I found it still had more water than I was willing to add to my muffin batter. So I actually went ahead and squeezed the excess by hand. This old trick also works well for spinach when you are using frozen for cooking. 

Removing the excess water won’t change the rhubarb flavor, and it’s perfect for muffins! 


It’s time to make these delicious rhubarb raspberry jello muffins, so get your bowl out!


It’s a tried and true fact that most muffins, cookies, and cakes come together in a pretty standard method. Which means making these muffins is a reasonably straightforward process. We first measure the sugar and oil in our mixing bowl. Next, add the eggs and beat it altogether until it’s a lovely lemon yellow.


After that, we add the dry ingredients, and as we are mixing, we will add the sour cream in as well, bit by bit. Alternatively, you could use another bowl to blend the dry ingredients and then alternate mixing in a bit with the sour cream. Either method will work. I prefer to not dirty a bunch of dishes if I can help it, and I have never had an issue with the first method. 

I have to say there is something so reminiscent of childhood when you pop open a box of jello powder. That smell takes me back to being a kid when I made batches of jello. I wish someone had instructed me then on how important it is to dissolve jello before adding the cold water. So many potentially good batches of the jiggly stuff were wrecked by a thick film on the bottom of the bowl. Thankfully you needn’t worry about such things for this recipe as we are just using the powder and don’t have to worry about dissolving it.


Once the batter is blended, add the rhubarb-squeezed water. Make sure you chop it up as finely as you can. (It’s easier said than done when dealing with a thawed rhubarb, as it’s a little squishy and not so cooperative. This is why if you are freezing your rhubarb, cut it small before bagging.) My pieces were approximately 1″ from the freezer, so I needed a bit of extra attention with a knife to make them the right size for these muffins.

When these muffins are popped in the oven at 350 degrees for 20-25 mins, they bake up with the perfect muffin domes. Each muffin has a moist sponge crumb that is a delight to eat. 


How else can I make these muffins?


These rhubarb raspberry jello muffins are a great spring treat however you can switch them up by changing the fruit or the jello powder. A blue blueberry jello muffin with fresh blueberries or an orange jello muffin with pieces of mandarin.

Make these tasty muffins even more exotic by adding in chocolate pieces. White chocolate, in particular, would pair well with raspberry or orange. 

Have you tried these muffins yet? We would love to hear from you! Share your thoughts in the comments below.


rhubarb raspberry jello muffins (1)

Easy Sweet Rhubarb Raspberry (Jello) Muffins

Amber Bondar
These fun and vibrant colored springtime rhubarb raspberry (jello) muffins are a delicious sweet snack when on the go. Each spongy raspberry flavored muffin has bits of real rhubarb fruit in every mouthful.
Prep Time 10 minutes
Cook Time 23 minutes
Course Dessert, Snack
Cuisine American, Canadian
Servings 10


  • 1 mixing bowl
  • 1 Tablespoon
  • 1 Teaspoon
  • 1 measuring cup
  • 1 Muffin Tray


  • ½ Cup Sugar
  • ½ Cup Oil
  • 2 Eggs
  • 1 Cup Sour Cream
  • 2 Cups Flour
  • 1 Box Raspberry Jello Powder
  • Tsp Baking Powder
  • ½ Tsp Salt
  • ½ Cup Thawed Frozen Rhubarb Squeezed Dry and Cut Fine


  • Mix the sugar, oil, and eggs together until a lemony yellow.
  • Add in the dry ingredients.
  • Mix batter and add in the sour cream as you mix.
  • When batter is fully blended add in the prepared rhubarb.
  • Bake in preheated 350℉ oven for 20-25 minutes until muffins test for done.
  • Let cool before consuming as the raspberry flavor is more noticeable.
  • Store in airtight container.
Keyword fruit muffins, jello, muffins, raspberry, rhubarb

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe Rating