Kissel from rhubarb

Name: Kissel from rhubarb
Total time: 15 min
Yield: 4 servings
Ingredients: 500 g rhubarb; 1 liter of water; 1 st. l. starch; 100 g sugar

Cookinero 6 April 2025

Rhubarb kissel can be served both hot and cold. Cold jelly goes well with creamy ice cream or berries.

Step-by-Step Cooking Instructions

Step 1

Wash the rhubarb stems thoroughly and cut into small cubes. Pour in water, add sugar and put on fire. Bring to a boil and immediately remove from heat. Let cool. * The amount of sugar, depending on your taste, can be increased up to 150–200 g.

Step 2

Throw away in a colander. Save the broth, and transfer the rhubarb to a blender and grind until a homogeneous mass.

Step 3

Dilute starch in a glass of stored broth. Mix with rhubarb puree. Put on fire and cook for 1 minute, stirring constantly.

Cooking time: 15 min

Servings: 4 servings

Calories: 130.8 kcal

Fats: 0.1

Proteins: 0.9

Carbohydrates: 32

Ingredients

500 g rhubarb

1 liter of water

1 st. l. starch

100 g sugar

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