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!

Ingredients:

• 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.

Instructions:

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

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
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