Rhubarb porridge

Rhubarb porridge is a great dessert, sour, sweet and quite delicious. Eirik's mom recenty taught me how to make it, and here is the outline for you.



Ingredients

1kg Rhubarb
Approx. 250g Sugar
6dl Water
30g or 3 tbsp Potato flour.

• Wash and clean the skin of the rhubarb and chop as shown in the picture.
• Add the water, rhubarb and 250g of sugar to a large pot, and bring to a boil until the rhubarb pieces become soft, falling apart. You can now taste a little to see if you would like to add more sugar.
• Mix the potato flour with a little cool water to dissolve.
• Remove the pot from the heat and slowly mix in the potato flour mix.
• Straight away, place to pot back onto a high heat and bring to a boil quickly. as soon as it boils/ bubbles up (this should only take a few seconds) remove from heat and pour into a serving bowl.
• Sprinkle the top lightly with sugar to avoid a skin forming, and let it cool at room temperature.
• Serve at room temperature with cream and an optional sprinkle of sugar.

If you like a combination of sour and sweet, you'll really enjoy this dish! It may not be the most appealing dessert to the eyes, but it's pretty easy to make, really quick to cook up and the taste sure makes up for the appearance. It takes a while to cool down, so you should probably cook it about two hours before you expect to serve it. It keeps well in the fridge, and the raw rhubarb can be kept in the freezer if you buy more than you need.

I hope you enjoy it!!!