Summer kissel (rhubarb & strawberry)


1,5 l chopper rhubarb

1,2 l water

1,5 dl sugar

12 tbsp potato flour

3 dl strawberries (frozen or fresh)

  1. Peel and chop the rhubarbs, then put them in a regular kettle.
  2. Measure the water and sugar on top of rhubarbs and stir.
  3. Heat the mixture and let it boil for 10 minutes.
  4. Mix the potato flours with 1 – 1,5 dl of cold water until the mixture is smooth.
  5. Take the kettle off the hot-plate.
  6. Combine the potato flour mixture with the boiled rhubarbs:
    • pour the potato flour mixture into the rhubarb coctail slowly and steadily
    • whisk furiously while pouring
    • you may not need all the potato flour mixture you prepared; stop once the kissel is a tad thick (not liquid, not jam)
  7. Once you’re satisfied with the thickness, hit the kissel with heat: put the kettle back on the hot-plate, and heat until the very first bubble appears. Then take the kettle immediately off the hot-plate (otherwise the kissel will curdle).
  8. Mix the strawberries in the hot kissel.
  9. Sprinkle the kissel lightly with sugar to avoid stiffening the surface and let it cool.
  10. Serve the kissel with vanilla ice cream or whipped cream.

Notice! The kissel is delicious even without the strawberries.



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