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Recipe for Rhubarb Kissel
Serves 4
2 lbs rhubarb
2 apples
1/2 cup dry white wine
1/2 cup raspberry syrup
4-5 tbsp sugar
1 tbsp cornstarch
Wash rhubarb and cut into 1 inch long slices. Pare and cut apples into slices.
Bring wine and syrup to the boil, add half the sugar and half the rhubarb and apples. Simmer for 15 mins, then puree in a mixer.
Add the remaining apples and rhubarb to the puree, bring to the boil and add dissolved cornstarch. Simmer for 3 mins.
Transfer the kissel into dessert bowls, sprinkle with the remaining sugar to avoid a skin forming on top. Cover and chill for at least 2 hours or until cold.
Serve with creme fraiche or sour cream.
It can also be combined with strawberries to make it less tart.
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