It’s rhubarb season, so here is a recipe to try.
Rhubarb grows in abundance in almost every vegetable garden in Iceland, right alongside the potatoes. In the summer, it is mostly used for soup and grautur (compote). 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/grautur is eaten throughout the winter. It is also good for desserts (especially pies and compotes) and chutneys, and it makes excellent wine.
My mother used to make rhubarb compote about once or twice a month through the summer when I was little, but after my brother decided that he didn’t like it, she hardly ever makes it anymore.
3/4 litres water
3-3 1/2 tbs potato starch/cornflour
250 g rhubarb
100 ml water, cold
200 ml 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 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 sugar and serve hot or cold, with cream or half and half.
-To make rhubarb soup: 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.
P.S. Rhubarb will discolour aluminium cooking pots.