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Kissel from rhubarb
Description
Rhubarb kissel can be served both hot and cold. Cold jelly goes well with creamy ice cream or berries.
Cooking
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.
Ingredients
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