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Rabarbugrautur
Rabarbugrautur: Faroese rhubarb pudding with cream
Rhubarb is one of the few fruits that thrive in the windswept Faroe Islands, and rabarbugrautur, 'rhubarb porridge', is the summer pudding of Tórshavn and village kitchens alike: rhubarb stewed with sugar and thickened with potato starch into a glossy, tart, ruby-coloured pudding, served warm or chilled with cold cream or milk. A common mistake is boiling it after the starch goes in, which makes it thin and stringy. Chef's tip: take the pan off the heat before stirring in the starch slurry, then return it just until the first bubble, and stop.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the pudding
- 1 ⅓ lb rhubarbcut into 2 cm pieces
- 2 ½ cups water
- 5 ½ oz sugar
- 1 tsp vanilla extract
- 3 tbsp potato starchmixed with 4 tbsp cold water
To serve
- ¾ cup single cream
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Method
0/4 doneStep 2: Take off the heat and stir in 3 tbsp potato starch quickly.
Step 3: Return to the heat and warm just until it starts to bubble and turns glossy, then remove at once. Common mistake: boiling; it goes thin.
2 minStep 4: Stir in 1 tsp vanilla extract. Serve warm or chilled with ¾ cup single cream.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 2 g
- Carbs
- 34 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rabarbugrautur take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of vanilla extract?
- Vanilla bean paste, same amount.
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