Classic Rhubarb Porridge

Classic rhubarb porridge © kvalifood.com

Classic rhubarb porridge — rhubarb cooked in water, stirred through and thickened with cornstarch. Served cold with sugar, cream or milk.

Ingredients

Yields 4 servings

  • 750 g rhubarb
  • 3 dl water
  • 1 dl sugar, to taste
  • 3 tbsp cornstarch

Directions

Cook the porridge

Remove leaves and root ends. Rinse the rhubarb and cut into 1–2 cm pieces. Cook in the water for 5–6 minutes.

Stir the porridge through and add sugar to taste. Mix the cornstarch with a little cold water and pour the mixture into the porridge while stirring. Cook for 1 minute.

Serving

Leave the porridge to cool and serve cold with sugar, cream or milk.

Notes

  • The early spring rhubarb is the most tart and gives the best porridge.
  • The amount of sugar varies a lot depending on how tart the rhubarb is — taste as you go.
  • Can be used as a base for apple meringue — use unsweetened rhubarb porridge in that case.
  • Sprinkle sugar over the hot porridge to prevent a skin from forming.