Rabarbaragrautur
Recipe Description
Stewed rhubarb.Rhubarb grows in almost every vegetable garden in Iceland, right alongside the potatoes. In the summer, it is mostly used for soup and "grautur" (thick stew). It is preserved mostly as jam, but it also freezes well, and tastes excellent when preserved in syrup. There are many homes where rhubarb soup/porridge is eaten throughout the winter. It is also good for desserts (especially pies and compote) and chutneys, and it makes excellent wine.
Ingredients
- ¾ litres water
- 3 - 3½ tbsp potato starch / cornstarch|cornflour
- 250 g rhubarb
- 100 ml water, cold
- 200 ml granulated sugar|sugar
- Wash the rhubarb and chop into small pieces.
- Drop into cold water and bring to the boil.
- Cook until the rhubarb pieces separate.
- Add the granulated sugar|sugar and thicken with the potato starch.
- Don't close the pot, it makes the rhubarb loose its colour.
- Pour into a bowl, sprinkle with granulated sugar|sugar and serve hot or cold, with cream or half and half. ==
- Follow the above recipe, but only use about a quarter of the starch.
- Serve hot.
- Replace part of the rhubarb with strawberries for a delicious alternative.
- If the soup/porridge looks unappetizingly green, add some red food coloring.
- This will not be necessary if you are using the red rhubarb variety.
This article uses material from the "Rabarbaragrautur" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
