Delicous, full of fruits Kissel with beautiful colour.
Sweet strawberries complements tart rhubarbs.
Our mothers cooked Rhubarb Kissel with Strawberries usually in June, when everyone were fed up with rhubarb, but strawberries began to mature and were not so many.
Rabarberi/Rhubarb Kissell is dessert, what you can enjoy as separate dessert or as addition for other desserts. Like quark pudding or bread pudding.
To get Estonian touch, serve kissell with Kama cream.
Kissell
Ingredients
- 0,5 litre sliced and peeled rhubarb and strawberries
- 2 litre juice + water mix
- 0,5 dl sugar
- 2-3 tablespoon starch
- 0,2 litre cream 35%
- 100 g quark. Look for recipe
- sugar
- 2-3 tablespoon KAMA
For cream
Directions
- Peel and slice rhubarb and strawberries
- Mix water and (apple) juice and sugar. Mixture should be little bit too strong.
- add sliced rhubarb and bring it to boil. Boil ca 5 minutes, while rhubarb is soft, add strawberries, Season with sugar.
- Stir starch in to separate glass with cold water
- Pour in to the boiling juice, stir and let simmer while Kissell is enough thick
- Do not let Kissell boil!!
- For cream. Whip cream with sugar ( and vanilla), add KAMA mixture.
Serve!
Estonian Cuisine. Eesti Toit. 
OMG, I was seriously craving this pudding for a while recently, but never got around to making it. Now I have to make it, hopefully at weekend. Specially, I love your version because of the cream, Yum!! Thank you very much 🙂
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You welcome 🙂
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Hello Ruta,
Just to let you know I made this Kissell at the week-end. The only thing, I could NOT find the Rhubarb anywhere, so I had to make with the strawberries only (I added Lime juice and zest for sourness). It was delicious, nostalgic and I finally satisfied my recent cravings for it. Thank you for your inspiration 🙂
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I am very glad 🙂 have a nice summer and thank you for feedback !
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Unique recipe!
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