Three Course Meal with Rhubarb // Frøken Jensen

Three Course Meal with Rhubarb // Frøken Jensen

  • SITA & NENA CHALLENGE! Three Course Meal with Rhubarb (Rabarber). Vegetarian recipes💚 by Frøken Jensen.
    • 📖 Frk. Jensens Kogebog (Miss Jensen’s Cookbook), 1901 – 1st ed., Gyldendal – Denmark’s oldest publisher. 

RHUBARD PORRIDGE (RABARBERGRØD)

Rhubarb porridge is usually eaten as breakfast with milk.

  • INGREDIENTS // 4 portions 

Note: The amount of rhubarb is difficult to state precisely, as there can be a big difference in the acidity and juiciness in the stalk. If it is sour, add more sugar.

¾ -1 kg new and soft rhubarb
1- 1 ½ L water
Circa 150g sugar
¼ of vanilla pod or 1 tsp vanilla sugar
4 tbsp potato flour per 1L juice

  • METHOD 

1. Wash rhubarb stalks, cut into small pieces and cook in the water until tender.
2. Sieve the cooked rhubarb and separate the juice from hard stems.
3. Add sugar and vanilla with the juice and bring it to boil again.
4. Remove from heat when sugar is melted. Mix potato flour in slightly cold water or cooled juice. Add it to the hot rhubarb porridge with stirring.
5. Pour into the serving bowl and sprinkle with a little sugar. You can also sprinkle slightly peeled, sliced almonds over the finished porridge. Serve with cold milk or cream.


RHUBARD SOUP (RABARBERSUPPE)

  • INGREDIENTS // 4 portions 

¾ kg rhubarb
1.5L water
150g sugar/vanilla sugar)
3 egg yolks
2 tbsp potato flour
lemon zest and sugar – as desire

  • METHOD 

1. Wash rhubarb stalks, cut into small pieces and boil in water with lemon zest and a little whole cinnamon until cooked.
2. Sift the cooked rhubarb and separate the juice from hard stems. Set over the heat again and add potato flour, mixed in water. While pouring potato flour in the soup, stir well to prevent lumps from accumulating.
3. Whisk and add egg yolks in the soup. This soup very much wins in taste if you stir with a little bit of sugar in egg yolks.
4. Serve the soup with tvebakker or baked bread.


RHUBARD COMPOTE (RABARBER KOMPOT)

  • INGREDIENTS // 4 portions 

400g fine rhubarbs
150-200g vanilla sugar

  • METHOD 

1. Wash rhubarb stalks, cut into small pieces.
2. Put in a saucepan or a casserole dish and sprinkle with the sugar.
3. Cover with aluminium foil and bake under low heat at about 150degree until they are darken in color. If necessary, turn the rhubarb pieces gently when they have started to release juice.


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