Receta Rabarbergrød (Rhubarb Pudding)
I got so excited last week when I went to the 'big' city to shop, I found some lovely Rhubarb for sale.
So I grabbed it.
OK, I hurried up and threw it in my cart, then giggled as I put it gently in my fridge.
And now that I have a couple of hours, I'm going to make a taste of my childhood.
I used to get into trouble when I was a kid, my sister and I would go out to the Rhubarb patch, pick the young slender stalks and then go get some sugar in a cup and proceed to eat the rhubarb, bite by delicious bite dipped into the sugar. My mouth is getting all happy thinking about it.
Mom would cook the Rhubarb into a delicious pudding and we'd have it with some fresh cream from our cow, and life was good. Or she'd make it into some Rødgrød and serve it with Fløde (cream). And sometimes she'd even make a pie with the rhubarb.
So, I thought I would make a nice Rabarbergrød to have as dessert tonight along with the Rib Roast I'm cooking.
First off, take your rhubarb and wash it, then cut it into roughly equal pieces. Place those pieces into a pot and cover with water, a couple of cups will do.
I like to add a cup of sugar at the beginning.
Cook until tender, about 15 minutes or so. (and don't do like I did and visit with a neighbor and lose track of time). Take the rhubarb off the heat and put into a sieve and press the fruit through it to get the juice out. You're shooting for 4 cups of juice here. Add about two cups of sugar and let it come to a boil, or just an additional cup if you do like I did and added a cup of sugar at the beginning. Make a slurry of 6 tsp. cornstarch and 1/4 cup of water and stir into the juice. Let it come to a boil, the juice will get clear, which tells you the cornstarch has been cooked. Set aside til cool, then chill.
I don't like to add red food coloring to this, because I think it's just so pretty without it.
Serve with a little cream drizzled over top.