Traditional and modern Scandinavian and Nordic recipes.

Saturday, June 14, 2014

How to Make Classic Rhubarb Porridge - Klassisk Rabarbergrød - A refreshing rhubarb dessert

This refreshing & delicious rhubarb dessert is served cool.  Perfect homemade dessert to serve to your friends and family anytime!

  • 4 cups of rhubarb
  • 1 cup of water
  • a stick of cinnamon
  • 1/2 a cup of sugar
  • 2-3 tablespoons of cornstarch
  • 1/4 cup of cold water
  • milk or heavy cream
Kitchen Utensils:
  • medium-large pot
  • cutting board
  • knife
  • measuring cup and spoons
  • strainer
  • wooden spoon
Click on our YouTube video 
to see how Karen Grete prepares the Rhubarb Porridge.
  1. Wash and cut the washed rhubarb into fine slices.  Cut about 1/2 inch cubes.  
  2. In a large pot add the rhubarb, water, sugar and a stick of cinnamon.  Bring the mixture to a boil. 
  3. Reduce heat, put the lid on the pot and cook the mixture for about 5 minutes.  Keep an eye on the rhubarb because you want the rhubarb tender but not mushy.
  4. Next, combine the cornstarch with 1/4 water in a small bowl.  This will be used to thicken the rhubarb porridge
  5. After the rhubarb has cooked for 5 minutes, turn off the stove.  Remove the cinnamon stick out of the rhubarb mixture. 
  6. Add and stir in the corn starch mixture.  Add a little at a time and the rhubarb mixture will start to thicken.
  7. Taste to see if it is sweet enough. If not, stir in a little more sugar.
  8. Pour into a heatproof glass bowl to cool down. Sprinkle sugar to prevent a skin from forming. Cover and chill in the refrigerator.
  9. Once ready to serve ladle into bowls and garnish with either milk or cream. Enjoy!
Rhubarb Porridge with cream in a Royal Copenhagen bowl
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*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

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