Moomin’s Rhubarb Kissel

Rhubarb Kissel

600ml water

250g rhubarb

150g sugar

a cinnamon stick

To thicken:

100ml water

3 tbsp cornflour

  1. Chop the rhubarb and place in a saucepan.
  2. Cook the rhubarb in the water, with the sugar and cinnamon, until it is soft
  3. Remove the pan from the heat and discard the cinnamon stick
  4. Mix the cornflour with a little cold water and drizzle the mixture into the rhubarb, stirring constantly.
  5. Return the saucepan to the heat and bring the kissel to a gently simmer.
  6. Pour the kissel into dessert bowls and sprinkle sugar over the top to stop a skin forming.
  7. Serve cold, with whipped cream.photo 1photo 2Rhubarb
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