Coles Cooking Club member Laura shares her rhubarb kissel recipe. It’s easy to make, refreshing and delicious.
Note: + cooling time
- 4 rhubarb stems, trimmed, chopped
- 100g caster sugar
- 1/4 cup (35g) potato flour or cornflour
- Caster sugar, extra, to sprinkle
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.
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.
Divide the kissel evenly among serving glasses.