Raparperikiisseli
Instructions
Wash and rinse the rhubarb and cut into slices, with or without Peel the stems.
Put it together with the sugar in a saucepan and add a little water.
Cook the rhubarb to fresh fire for about half an hour.
Add the rest of the water and bring to the boil.
Mix the cornflour with a little water, remove the pot from the heat and add the starch mixture, stirring well.
Go back and put the pot on the stove and bring to a boil again, without mixing.
Pour the rhubarb stew in a serving dish and sprinkle with a little sugar.
Before serving, add the whipped cream to Tufts.
Ingredients and dosing for 4 persons
- 1200 g of rhubarb
- 250 g of sugar
- 100 cl of water
- 4 tablespoons of potato starch
- Whipped