Rhubarb cream is a real summer delight. You make it in less than 20 minutes, and it can be served warm or cold.

Serves: 4
ImperialMetric
20 oz rhubarb (stems)
0.6 cups sugar
1.3 cups water

2.5 tbsp potato flour
0.4 cups water
600 grams rhubarb (stems)
1.5 dl sugar
3 dl water

2.5 tbsp potato flour
1 dl water

Instructions

Peel the rhubarb stems first, then cut them in small pieces. I suggest you cut them lengthwise first if they’re wider than 1 inch. Now slice them in 0.5 inch bits. Put sugar, water and rhubarb in a pan and bring it to a boil. Let it boil for 10 minutes. Stir now and then.

Rhubarb cream simmering

Rhubarb cream simmering

You know it’s ready when the rhubarb pieces start to dissolve. It should still be a bit chunky though. In the meantime mix the potato flour with the water and stir well. Pour it into the rhubarb mix and stir. Bring it to a boil, then pull the pan off the plate immediately. It must not boil when the potato flour has been added. Let the cream cool off somewhat, then serve it in a bowl with cold milk or cooking cream.