Rhubarb Kisiel (Warm Gooey Rhubarb Pudding)
This is one of the most extraordinary things that can be made with rhubarb. The tangy fresh flavours, the pink hue and, most of all, the addictive gooey consistency make this pudding one of my favourite spring sweet treats. One of the rare desserts I prefer when still warm.
Probably a majority of my dear readers have never even heard of kisiel, so I will start with the explanation. Kisiel (pronounced “kishyel”) is a very popular Polish pudding, made with fruit soft drinks or whole fruits with water (and nowadays, alas, most people buy its powdered instant versions…). It is thickened with potato starch (hence the gooey consistency), served warm or cold and usually has a fresh, tangy note. Its unique texture – vaguely reminiscent of Lemon Curd – is as important for me as its flavour. It is a very light, fat-free pudding that can easily be made even lighter if you use a sweetener instead of sugar.
I have learnt only recently that similar fruit dishes exist for example in Germany, Estonia, Lithuania or Finland, but sometimes they mean slightly thickened soft drinks and not puddings. When I saw a Finnish Rhubarb Kiisseli recipe in my Moomins Cookbook (for those of you who don’t know it yet, I am particularly fond of Moomin characters; I have already mentioned this book here), this discovery gave me the idea to include the Moomin family into the photo. The beautiful tray you see above was one of the most touching presents I have ever been offered. I was completely blown away when I received it from my dear friend Charles (from Five Euro Food), who bought it during one of his trips to Sweden. This tray, my infallible mood improver, was perfect to serve kisiel, since both bring back my childhood memories. Thank you so much again, Charles, for your thoughtful kind gesture.
Since all this has put me in a happy “Moomin” mood, here is the cartoon’s theme song:
Even though the Finnish kiisseli was my inspiration for this post, I have used my own old recipe which is a bit different. I prefer to have this pudding warm, but it can also be served cold.
If you feel like playing with rhubarb, you might like this quick and easy Rhubarb Soft Drink (which by the way is the first step of this pudding’s instructions):
or this refreshing Wobbly Rhubarb Delight I made with agar agar (kanten), and which, I insist, is not a jelly, but a less dense, incredibly light dessert:
TIPS: Potato starch thickening properties can vary, so you might need to adjust its amount during the cooking process. Start with the below amount and if after 3-4 minutes of cooking, the texture is still too liquid, dissolve one more tablespoon starch in a glass with two tablespoons of cold water and add to the pan, constantly stirring (see the instructions below).
This pudding can be served both warm and cold, but I prefer it warm. Taste both to choose your favourite way.
BEWARE! Do not eat or cook rhubarb leaves! They are toxic. Only stalks are edible.
Preparation: 1about 40-50 if you need to prepare the Rhubarb Soft Drink, 15 – 20 min if you already have it
Ingredients (serves four):
500 g (about 1 lb) fresh rhubarb, leaves removed, stalks cut into 2-3 cm pieces (about 1 inch)
2 litres (4 cups) water
sugar or sweetener
4 slightly heaped tablespoons potato starch
First prepare the rhubarb soft drink (if you already have it, skip this step).
Put the rhubarb into a big pan with water.
Bring to a boil at medium heat and cook until the rhubarb completely softens.
Strain while still hot, put aside and wait until the rhubarb drink cools to the room temperature. (You can also prepare it in advance, refrigerate and follow the dessert instructions the following day or even two days afterwards).
Measure 1 liter (4 cups) rhubarb drink and pour it into a pan. (Do not throw away the remaining soft drink, which is delicious!).
Add sugar or sweetener to your taste.
Dissolve the potato starch in additional 4 tablespoons rhubarb drink (make sure it is no longer hot!).
Bring the rhubarb drink to a boil. Pour slowly the dissolved potato starch, constantly stirring.
Cook it until thickened (about 4 minutes).
If your pudding is still liquid after four minutes, put the pan aside.
Dissolve one more tablespoon in 1 tablespoon cold rhubarb drink or water and add it to the pan, stirring. Heat, constantly stirring until it thickens.
Serve warm or cold.
Sissi, this will be the first thing I will make with this year’s rhubarb.
I hope you like it. Please let me know!
I tell you that Charles has a heart of gold! What a thoughtful gift indeed. I love how they tray looks in this photo too Sissi – it really makes everything come to life; the colors really pop! Now every time I need a lift, I’m going to think of the Moomins (“mood improver” — love that!).
Your rhubarb pudding is just lovely Sissi – warm & gooey always works for me 😉 and I like how you can still see the steam on the glass – perfect! I was certain that this pudding would be made with agar – what a fun surprise to see the potato starch! I haven’t really worked with potato starch… now you’ve got my wheels turning in more ways than one! Great post Sissi :).
Thank you so much, Kelly. I’m glad you like the idea of warm and gooey dessert 🙂 You know, potato starch is a traditional thickener in the majority of European countries (in France and maybe in Italy corn starch is more popular). I think I first saw cornstarch when I was maybe 25. Corn starch is less thickening, but otherwise it gives the same results only with a bigger amount.
Yes, Charles is very kind and this tray was such a lovely surprise for me…
I have never heard of kisiel, what an interesting (or strange?) dessert. Like a thickened fruit soup. I read that there is something similar in Russia – I have never come across it. This seems sort of similar to jelly, except for the consistency and also use of starch. I will try this someday, just out of curiosity.
And that tray – never seen that before. I must say I am not familiar with Moomin, even though you’ve mentioned it few times. I need to get out more:)
Have a great weekend.
Hi, Mr. Three-Cookies. It’s much thicker than soup! It’s a bit similar to lemon curd, as I have mentioned above, but more gooey 🙂
I have read that in Russia this is rather a drink, not a dessert (so it’s not as thick). Try it!
How can you not know Moomins? I’m sure they are in every toy shop in Sweden! Have a lovely weekend too!
Dear Sissi, I don’t know Moomins since I am now an adult and no longer visit toy shops:) Kidding.
Haha! I know, I’m one of the rare adults who like finding themselves in Moominland 🙂
I’ve never eaten anything with rhubarb in it, as far as I know, but this wobbly jelly like dessert looks very pretty.
Thank you, A_Boleyn. I think I have had my first rhubarb at the age if three…
The taste takes a bit of getting used to because it’s a very unique flavour but you’re really missing out if you haven’t had it! Buy a few stalks if you can – cut them up into chunks and stew them in some water and sugar until soft and then eat with ice-cream to get started – it’s delicious! 🙂
I love rhubarb and your treat sounds lovely. I love that vibrant red color too, so pretty.
Thank you so much, Amy.
As you probably realize by now I do not eat desserts, cakes or biscuits: in my menus always one or more first courses and a main one followed sometimes with fruit, nuts or cheeses. BUT when I saw ‘kissel’ which was oft served back in my childhood in Estonia, I just had to put my nose in 🙂 ! Cheeky 🙂 ! Actually to the best of my recollection kissel was always served cold and usually made from red currants in our home, tho’ I have heard of rhubarb being used. It was somewhat tart and I remember it as quite moreish!! So much for ‘history’!!!!
I didn’t remember you were not fond of desserts. I rarely order desserts in restaurants too actually. I also prefer a starter and main rather than main and dessert and frankly portions are rarely small enough to make me hungry after the two courses…
I have always preferred kisiel really hot, but when it was very hot outside the cold version is pleasantly chilling.
Thank you for sharing your childhood memories 🙂
Wspanialy ma kolor! Intrygujacy jest ten Twoj kisiel 🙂
Choc musze przyznac niestety, ze w moim przypadku kisiel zawsze przegrywal z budyniem niestety 😉 Wieki nie jadlam juz zadnego z nich… To niesamowite, jak niektore z naszych ulubionych smakolykow odchodza czasami w zapomnienie :/
Dzieki serdeczne, Bea. Ja i budyn i kisiel lubilam, ale pamietam, ze budyn raczej zima… Przede wszystkim uwielbiam kompot rabarbarowy.
That tray instantly made me smile Sissi and then to read that Charles was the architect of this beautiful gesture made me smile even more so.
I’m not entirely sure about the texture of this interesting dessert but it certainly does look beautiful, particularly juxtaposed to that beautifully illustrated tray.
Thank you, Eva. Gooey is not the texture everyone loves, but for me it’s addictive. Charles’s present was a very beautiful gesture,indeed.
Hi Sissi, I’m so glad the tray can be such a “mood improver” for you – as soon as I saw the photo I thought “aah, I know that tray!”. Of course, you’re more than welcome. I will always keep my eye open for you for Moomin paraphernalia (nice stuff, not junk) in the future in case I encounter any!
The dessert looks very interesting – I’m trying to imagine the consistency… is it firm, like a jelly, or would it run out of the glass if you turned it over? (I suppose the latter, since you described it as gooey). I love the delicate bouquet and sharp tang that rhubarb has and I bet I would love this! On the subject of rhubarb leaves – did you know that rhubarb leaves were recommended as a replacement for leafy green veg which the war had made unavailable during World War 1? There were many cases of acute poisoning and some deaths I think. I also heard that parsley, chives and sorrel are quite high in Oxalic Acid as well (though perhaps not as high as in rhubarb!).
I have been thinking of you recently – I just bought a new car (well, a different car) from a Polish woman married to a French guy near here! It made me wish that I hope we can meet some day! 🙂
Thanks a lot, Charles. As I have mentioned above, the consistency is quite close to a lemon curd actually (but it’s more gooey 🙂 ), so it would behave a bit like lemon curd if the glass was turned over. I am shocked by what you say! No wonder people died… I have always known that rhubarb leaves were highly toxic. Even as a child when I loved munching on freshly picked rhubarb stalks from my grandmother’s garden, I knew I had to throw away the leaves.
Rhubarb stalks also have oxalic acid, I think. Just like sorrel (didn’t know about chives or parsley), but if you consume them in small amounts and not all year long, it’s ok. As long as you don’t have kidney problems (forbidden for people with tendency to have kidney stones). It’s funny because even as a child I knew sorrel and rhubarb couldn’t be eaten too often (I must have been told by my mum when I wanted rhubarb every day 😉 ).
So you have changed your car? Have you checked well the new one? (Just joking!)
I also wish we could meet soon… Actually I have almost been in Paris in April, but finally it didn’t work 🙁
Thank you so much again for the tray. It’s a mood improver indeed and such a cute object… but most of all it was an extremely kind and thoughtful gesture.
Love the interesting way of preparing and enjoying rhubarb. And the color? Oh my 😀
Thank you, Kiran.
Yes there are similiar recipes in Germany based on fruits and fruit juices. Some call for gelatine some for starch. One of my favorites as a child was raspberry jelly made from raspberry juice and sago instead of corn or potato starch. I wonder if I should try this rhubarb recipe with kanten (agar-agar) – should work fine too.
Hi, Kiki. I have never used sago. Sounds intriguing.
The above “wobbly rhubarb delight” (the dark photo) is actually made with agar-agar and it’s equally delicious!
I never heard of this dessert, and from your description I am sure that I will like…tartness of the rhubarb and the gooey texture from the potato starch, not to mention the beautiful color.
Thanks for sharing this post Sissi…have a lovely week 🙂
Thank you so much, Juliana. If you like tart desserts and gooey texture, then you would love this one!
You are so cheating with the name of this. “Gooey”! Who can resist anything that has “gooey” in its name? 🙂 Last year I made your wobbly rhubarb delight and loved it so thanks for giving me another delight to make this year. I haven’t seen rhubarb yet, but it should be appearing very shortly. Can’t wait to give this kisiel a try (even though it’s something I have never heard of.) Of course, that’s the best kind!
Hi, MJ. Thank you so much for the compliments and for the wobbly delight feedback!. I am happy to learn you have liked it. I bet in your warm region it’s quite handy in the summer (now I remember you are surrounded by the desert, not woods 😉 ). If you are fond of gooey consistency (many people aren’t), I’m sure you would love this one too. It’s also great as a summer drink: you add much less starch and it thicken slightly the rhubarb drink.
Rhubarb! I have eaten this before but have not cooked it at home…. I’ve been blogging for 2+ years, so that means I have been postponing to try using this recipe for that long. I see great recipes using rhubarb like this one, but I haven’t picked up at a market to bring it home… Hehehe… call me lazy. The color is luring me (is that how you say in English?). Seducing, maybe the right word. Very pretty dessert, Sissi!
Thank you so much, Nami. Rhubarb desserts have usually a wonderful colour, indeed (but I always try to buy the ones with the most vivid red hue, so that the desserts look cute). Very easy too (I realise I rarely do complicated dishes in fact 😉 ).