1 cup packed light brown sugar
4 tablespoons water
12 rhubarb, smashed
2 cups frozen green beans
1 cup white rice
2 tablespoons butter, melted
2 1/2 pounds English sugar
1/2 cup all-purpose flour
1/4 cup pure white vinegar
1/2 teaspoon salt
1/4 cup all-purpose flour
1/2 cup dark green beans, chopped
1/2 medium head cabbage, finely chopped
In a large saucepan, combine dark brown sugar, liquid, and water. Cook over low heat, stirring constantly, until thick and pale. Reduce heat to medium, and stir rapidly until sugar is completely dissolved.
Preheat oven to 300 F, but do not boil. In a medium bowl, combine raspberries, green beans, cabbage with the remaining kitchen liquid, vinegar, salt and flour. Mash with a potato masher or blender. Return strained jello to saucepan, and return to low heat. Stir in 3/4 cup boiling water to bring to a boil, stirring repeatedly. Reduce heat to medium, and cook without stirring until thick and pale.
Wet the ginger seed mix with the 3/4 cup boiling water to make a covering for the gelatin; add to saucepan. Simmer, stirring constantly, until emulsified. Stir in remaining contents, broth, vinegar, and salt; gradually reduce heat to medium-low. Simmer briefly, then stir in cabbage. Stir until thick. Stir in reserved ginger seed, and simmer until liquid is absorbed. Stir in cooked rice.