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Method
Step 1
Bring 4 cups (1L) water to the boil in a large saucepan. Add rhubarb and boil for 4-5 mins. Reduce heat to medium. Add sugar and stir until sugar dissolves.
Step 2
Combine the potato flour or cornflour and 100ml cold water in a small bowl. Stir into the rhubarb mixture. Bring to the boil, then remove from heat. Strain through a fine sieve into a heatproof bowl and discard the solids. Cool slightly. Sprinkle with extra sugar and set aside to cool completely.
Step 3
Divide the kissel evenly among serving glasses.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute potato flour for cornflour.
Coles Cooking Club member Laura shares her rhubarb kissel recipe. It’s easy to make, refreshing and delicious.
Method
Step 1
Bring 4 cups (1L) water to the boil in a large saucepan. Add rhubarb and boil for 4-5 mins. Reduce heat to medium. Add sugar and stir until sugar dissolves.
Step 2
Combine the potato flour or cornflour and 100ml cold water in a small bowl. Stir into the rhubarb mixture. Bring to the boil, then remove from heat. Strain through a fine sieve into a heatproof bowl and discard the solids. Cool slightly. Sprinkle with extra sugar and set aside to cool completely.
