Rhubarb Kissel
recipe

A delightful and refreshing rhubarb dessert, perfect served cold with ice cream or whipped cream.
Preparation Time: 30 minutes
Serving Size: 4-6 servings
Ingredients:
- 7-8 dl rhubarb pieces
- 8 dl water
- 1.5 dl sugar
- ¼ tsp salt
- 1 dl water (for thickening)
- 4 tbsp potato starch
Instructions:
1. In a pot, combine 8 dl of water, sugar, salt, and rhubarb pieces.
2. Bring to a boil over medium heat, stirring occasionally, and cook for 10-15 minutes until the rhubarb has softened.
3. In a separate bowl, mix 1 dl of water with the potato starch until smooth.
4. Remove the pot from heat and gradually stir in the potato starch mixture, continuing to stir to avoid lumps.
5. Return the pot to the heat and bring the mixture to a boil again, stirring constantly.
6. Allow the kissel to cool, then serve chilled, ideally with soft ice cream, cream, or whipped cream.
Nutritional Information (per serving):
Calories: 150
Protein: 1g
Fat: 0g
Carbohydrates: 38g
Sugar: 28g
Fiber: 1g
Sodium: 10mg

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