finland – The GF Vegetarian

University has gone back this week and as a mother and a student I find myself playing catch up most semesters, because I can’t seem to get organised. It might also be an addiction to deadlines, I’m not sure. But this semester I am planning to do all my readings, get started on assignments early, all while pretending to be super mum and working on my business. People only know what you tell them right?? Anyway while My studies are back on, my chipmunks are still on school holidays and buzzing with boredom and energy. I’ve decided to add fuel to fire by mixing up a quick, sweet and sugary desert from the motherland. Taking advantage of the hearty rhubarb bush growing at the back of the garden. While Strawberries aren’t traditionally a winter fruit, rhubarb seems to be hearty enough to source locally in the winter time. My strawberries are from Queensland so the food mileage isn’t too detrimental. However do try to cook in season when using fresh fruits and vegetables where you can. Minimize your foot print. Kiisseli is a popular dessert in Finland.

Here’s how I make mine,

Strawberry and Rhubarb Kiisseli ingredients

6 rhubarb stalks (chopped)
250g of whole strawberries (quartered)
2 cups of sugar
5 cups of water
4 tablespoons of corn flour
the juice of 1 orange

Let’s Cook!

Pour the sugar and 4 cups of water into a large saucepan, bring to the boil and simmer till the sugar dissolves
Add the rhubarb and simmer for 5 mins
Next add the strawberries and orange juice, simmer on low for 8 mins
Now in a separate cup mix 1 cup of cold water with the corn flour
Then slowly pour the cornflour mixture into the saucepan, mixing it through, the sauce should begin to thicken
Remove from heat and and allow to cool (or you can enjoy it warm)