Rhubarb Kissell (Fruit Soup)

A popular drink in Estonia, from where it originates. Cranberries or other berry fruits can be substituted.

Ingredients

  • 500g tender rhubarb stalks, chopped
  • 1 lite water
  • 200g sugar
  • 2 tbsp cornflour

Directions

1. Place wter and rhubarb into a saucepan and bring to the boil. Simmer for 5-7 minutes, until rhubarb softens.

2. Add sugar, stir until dissolved.

3. Mix potato starch with some cold water until you’ve got a runny paste. Pour this into the fruit soup, stirring constantly. Bring back to the boil and cook for a further minute until mixture thickens.

4. Allow to cool and serve.

This fruit soup goes well with a dollop of whipped cream and compliments a bowl of thick Greek yoghurt with or without fresh fruit.

Note: rhubarb contains oxalic acid, which, if consumed in excess, is toxic (oxalic acid is also present in carambola, spinach, chard, sorrel, beans, cocoa, and most of the berries). As oxalic acid also inhibits the absorption of Calcium by the human body, it is recommended to serve rhubarb with dairy.



This recipe uses Tasmanian Rhubarb.

Tasmania’s cold winters and mild summers provide an ideal climate for the successful cultivation of rhubarb. The climate allows the plant to develop a deeper crimson stalk and helps it last longer on the shelf. Much of Tasmania’s crop is grown in the state’s north east.