Rhubarb Porridge - with Plenty of Cream

August 25, 2016

Is it oatmeal porridge or rhubarb porridge, or maybe strawberry porridge that is our defining national porridge? I’m not sure. But at this time of year it’s definitely rhubarb porridge. It takes 10 minutes to make, and it has plenty of flavour.

http://www.youtube.com/watch?v=gGfke_UUGAM

Ingredients

Yields 4 servings

500 g rhubarb
½ dl water
2 dl sugar
1 tbsp vanilla sugar (or a vanilla pod)

Accompaniment

cream, plenty of it

Directions

Cut the rhubarb into small pieces. Remove any tough or woody parts of the stalks.

Put the cut rhubarb, water, sugar and vanilla sugar (or the seeds from the vanilla pod) into a saucepan.

Heat over medium heat and let it simmer for about 10–15 minutes, until the rhubarb is soft and falls apart. Stir occasionally to prevent it from sticking.

Once the rhubarb is soft, use a fork or a potato masher to mash it into a smooth porridge. You can also leave some larger pieces if you prefer more texture.

If you cooked a vanilla pod with it, remove it from the pan.

Taste the porridge and add more sugar if you want it sweeter.

Let the rhubarb porridge cool a little before serving. You can serve it warm, lukewarm or cold, depending on your preference.

When it comes to accompaniment, serve the rhubarb porridge with plenty of cream. Pour a generous amount of cream over the porridge so it gets a nice creamy consistency and a sweet contrast to the tart rhubarb flavour.

Notes

Also works well as a base for a trifle, on bird’s nests with whipped cream, or spooned on top of your yoghurt.