Rhubarb Pudding Raparperikiisseli
Delightfully tangy and perfectly sweet, Rhubarb Pudding, or Raparperikiisseli, is a classic Finnish dessert that will transport your taste buds straight to Nordic summer days. This beautifully simple recipe balances the tartness of fresh rhubarb stalks with just the right amount of sugar, creating a velvety, pudding-like texture with the help of potato starch. Ready in just 25 minutes, this refreshing treat can be served chilled for a light dessert or afternoon indulgence. Garnish it with a dollop of whipped cream or a sprinkle of sugar to elevate its charm. Perfect for highlighting the vibrant flavors of rhubarb season, this easy-to-make dessert is a must-try for fans of Nordic cuisine and fruity puddings.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams Rhubarb stalks
- 1 liter Water
- 100 grams Granulated sugar
- 3 tablespoons Potato starch
- 3 tablespoons Cold water
Instructions
Wash and trim the rhubarb stalks. Discard the leaves as they are toxic. Cut the rhubarb stalks into small, bite-sized pieces, approximately 1-2 cm in length.
In a medium-sized saucepan, bring 1 liter of water to a boil. Add the rhubarb pieces to the boiling water.
Stir in the granulated sugar, and reduce the heat to a gentle simmer. Allow the rhubarb to cook for about 10 minutes, or until it softens and breaks down into a puree-like consistency.
In a small bowl, mix the potato starch with 3 tablespoons of cold water. Stir until it forms a smooth slurry.
Once the rhubarb has softened, remove the saucepan from the heat. Gradually pour in the potato starch slurry, stirring constantly to avoid lumps.
Return the saucepan to low heat, and continue stirring for 1-2 minutes as the mixture thickens to a pudding-like texture. Do not let the mixture boil after adding the potato starch, as this can cause it to thin out.
Pour the rhubarb pudding into a serving bowl or individual dessert glasses. Allow it to cool to room temperature, then refrigerate until chilled.
Serve the Raparperikiisseli cold. It pairs well with a dollop of whipped cream or a sprinkle of granulated sugar on top for extra sweetness.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19 mg | 1% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 26.5 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
