1,5 l chopper rhubarb
1,2 l water
1,5 dl sugar
12 tbsp potato flour
3 dl strawberries (frozen or fresh)
- Peel and chop the rhubarbs, then put them in a regular kettle.
- Measure the water and sugar on top of rhubarbs and stir.
- Heat the mixture and let it boil for 10 minutes.
- Mix the potato flours with 1 – 1,5 dl of cold water until the mixture is smooth.
- Take the kettle off the hot-plate.
- 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)
- 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).
- Mix the strawberries in the hot kissel.
- Sprinkle the kissel lightly with sugar to avoid stiffening the surface and let it cool.
- Serve the kissel with vanilla ice cream or whipped cream.
Notice! The kissel is delicious even without the strawberries.