Recipe, Strawberry Rhubarb Kiiselli

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A Favorite in Finland!

You can adapt this recipe to desired thickness or change fruits if desired.

4C diced fresh rhubarb

2C fresh or frozen strawberries, whole, halved, sliced, your preference.

1½c sugar (more or less to taste)

Cold water

squeeze of lemon juice or a bit of lemon zest

2 Tbsp potato starch (heaping)

pinch of salt

Place rhubarb in large stockpot, add enough cold salted water to cover by about 1'. Boil rhubarb till fork tender, add sugar and strawberries, lemon. (I like to put a bit of fresh grated cinnamon in as well)

Wisk potato starch with enough cold water till well blended and add to pot. Cook till everything is well incorporated stirring often. Remove from heat and cool.

This is a very forgiving recipe, if it comes out too thin, add more potato starch, too thick, more water. You can blend all ingredients for a creamy texture or leave in chunks.

Great on ice cream, waffles, pancakes or just as a cool refreshing drink over ice! (I freeze in cube trays and use them in berry smoothies!) Keeps well in the fridge for a week, freezes well too!

Best!

Cassi

Gluten free in downtown Imatra!