📝 About This Recipe
Rabarbergrød is the quintessential taste of a Scandinavian summer, a vibrant and silky fruit compote that balances the assertive tartness of garden-fresh rhubarb with delicate sweetness. This traditional Danish 'fruit porridge' is celebrated for its brilliant ruby-red hue and its refreshing, nostalgic profile. Served chilled with a splash of cold cream, it offers a sophisticated yet comforting end to any meal, capturing the fleeting essence of the Nordic growing season.
🥗 Ingredients
The Rhubarb Base
- 800 grams Fresh Rhubarb (trimmed and cut into 2cm pieces; use red stalks for best color)
- 500 ml Water (filtered water preferred)
- 150-200 grams Granulated Sugar (adjust based on the tartness of the rhubarb)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 tablespoon Lemon Juice (freshly squeezed to brighten the flavor)
The Thickening Slurry
- 3-4 tablespoons Potato Starch (traditional for a clear, glossy finish; cornstarch is a substitute)
- 4 tablespoons Cold Water (to mix with the starch)
For Serving and Garnish
- 200 ml Heavy Cream (ice cold for pouring)
- 100 ml Whole Milk (optional, for those who prefer a lighter touch)
- 1 tablespoon Granulated Sugar (for sprinkling on top to prevent skin formation)
- 4-6 sprigs Fresh Mint (for a pop of green)
- 1 handful Edible Flowers (such as pansies or elderflowers for decoration)
👨🍳 Instructions
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1
Wash the rhubarb stalks thoroughly under cold water. Trim the ends and discard any leaves, as they are toxic. Slice the stalks into uniform 2cm (roughly 3/4 inch) pieces.
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2
In a large non-reactive saucepan or Dutch oven, combine the rhubarb pieces, 500ml of water, the vanilla bean seeds, and the empty vanilla pod.
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3
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes.
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4
Simmer until the rhubarb has completely broken down into soft fibers and the liquid has taken on a deep pink color. Avoid stirring too vigorously if you want a few small chunks of fruit to remain.
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5
Remove the vanilla pod from the pot using tongs or a spoon. Add the sugar and lemon juice, stirring gently until the sugar is fully dissolved.
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6
Taste the mixture carefully (it will be very hot). If it is too tart, add more sugar a tablespoon at a time until the balance is to your liking.
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7
In a small bowl, whisk together the potato starch and the 4 tablespoons of cold water until a smooth, milky slurry forms with no lumps.
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8
Remove the saucepan from the heat entirely. This is a crucial step when using potato starch to prevent the texture from becoming stringy or 'long'.
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9
While stirring the rhubarb mixture constantly, pour the starch slurry in a thin, steady stream. The mixture will begin to thicken and turn glossy immediately.
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10
Place the pot back on very low heat for just 30 seconds to allow the starch to cook through, but do NOT let it come back to a boil, as boiling will break down the potato starch bonds and make the porridge thin again.
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11
Pour the finished porridge into a large serving bowl or individual glass ramekins.
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12
Immediately sprinkle a thin, even layer of granulated sugar over the surface. This creates a barrier that prevents a 'skin' from forming as it cools.
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13
Allow the porridge to cool to room temperature, then transfer to the refrigerator to chill completely for at least 2-3 hours.
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14
Just before serving, garnish with fresh mint or edible flowers if desired. Serve cold in bowls, allowing each guest to pour cold heavy cream or milk over their portion.
💡 Chef's Tips
Always use a non-reactive pot (stainless steel or enamel) because the high acidity of rhubarb can react with aluminum or copper, giving the dish a metallic taste. Potato starch is the traditional choice for its clear, jewel-like finish; if you use cornstarch, note that the porridge will be more opaque and 'cloudy'. If your rhubarb is very green, you can add a few raspberries or a drop of beet juice during simmering to achieve that signature pink-red color naturally. Never boil the porridge after adding the potato starch slurry, or you will lose the thick, pudding-like consistency. For a smoother texture, you can pass the cooked rhubarb through a fine-mesh sieve before adding the starch, though most locals prefer the rustic fibers.
🍽️ Serving Suggestions
Serve in clear glass bowls to showcase the beautiful ruby color against the white cream. Pair with a small glass of chilled Elderflower cordial or a crisp dessert wine like Sauternes. Accompany with 'Kammerjunkere' (Danish double-baked biscuits) or simple shortbread for an added crunch. Top with a dollop of whipped cream and toasted almond slivers for a more decadent presentation. For a modern twist, serve a small portion alongside a scoop of high-quality vanilla bean ice cream.