Medium
Rhubarb Desert
By Gregers Moller n my mind stewed rhubarb - rabarbergrød - is the essence of an early summer dinner on the terrace. It is also quite easy to make and if there is anything left it tastes great with plain yoghurt the morning after.
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INGREDIENTS • 1 pound fresh rhubarb • 4 deciliter water • About 175 sugar • 1½ tablespoons cornstarch or 4 spoons potato flour • Vanilla sugar • Full cream fresh milk
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PROCEDURE • Wash and cut the fresh rhubarb into small pieces. Cook in the water until soft and mushy - probably for about half an hour. If you don’t like the texture – I love it – you can put the mixture through a sieve. Sweeten to taste – it should be distinctly both sweet and sour. • Blend the cornstarch or the potato flour with a little cold water and stir gently into the pudding. Cook until clear and slightly thickened. • Served cold or at room temperature with ice cold fresh milk. Or with vanilla ice cream. I was once a guest in a home in Copenhagen where they served a variation. They made a sauce of whipped cream with an egg yolk folded into it. Then they beat the thickened pudding into the cream mixture and served it at once lukewarm. They also added a dash of cinnamon and sprinkled a few ground nuts over it. That was sophisticated – but the basic version is what I dream of when I miss early summer in Denmark.