The Norwegian Table, links to
Rhubarb Compote (RabarbaragrÝt)

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.

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