atelier culinaire

Henri my neighbour normally makes rhubarb compote every year at spring time with his last apples from the storage. It is a small diversion to his otherwise tight regime of eating apple compote on bread in the morning for breakfast. But he was dissapointed with this years yield, the warm weather has us waiting, and said I could take whatever I wanted from his 4 plants.

To match the what the French complain about as a terrible June, but what a Dane would consider summer I made Danish rhubarb soup.

1 kg rhubarb
200 g red berries (optional)
175 g sugar
9 dl water
1 tbsp of maizena

Clean and chop the fruit and rhubarb and but it in a heavy bottom saucepan. Add sugar and water and lit simmer till suger is disolved and the rhubarb soft. Put it through a sieve or a Moulin à légumes in order to get rid of any stringy bits. Back in the pot, takenout a small cup, add maizena to it. Stir well before slowly pouring it back into the saucepan. Bring to a light simmer. Once slightly thickend, take off the heat and put it in the fridge.

Serve cold with cream, stired in with the handle of the spoon.