Rhubarb
Compote (Rabarbaragrøt)
1 1/2 lb. rhubarb
1 1/2 cups water
1 1/4 cups sugar
2 Tlbs cornstarch
Sweetened whipped cream
Dice rhubarb. Add water, sugar, bring to a boil. Reduce
heat simmer until tender, approx. 5-8 min). Force through a wire strainer, discard
pulp. Add water until amount equals 3 1/2 cups. Mix a small amount of liquid
with cornstarch, add to remaining liquid. Bring to a boil, cook until thickened
and clear. Pour into a serving bowl dessert glasses. Cool, serve with cream
or vanilla sauce.
In Norway it is recommended to use only rhubarb that is picked before Midsummer's
day. And it is recommended to drink milk or eat together with a milk or cream
sauce.
fromnorway.net
