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 24 January 2023

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

How to cook Kissel from rhubarb

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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