rødgrød med fløde

traditional rhubarb and strawberry dessert with (soy) cream.

Wash ½ kilo of rhubarb and 1/4 kilo of strawberries.
Cut the brown veil from the base of the rhubarb and remove the green hips of the strawberries.
Cut into pieces and place in a saucepan with 200 ml of water, the contents of a vanilla bean and 100 g of cane sugar. Bring to a boil, reduce heat and simmer for 15 minutes, until the fruits are tender.
Check the sweetness – if you have a sweet tooth, you may want to add a few tablespoons of sugar, but do not kill the acid!
Thicken the dessert with 2 teaspoons potato starch, dissolved in 2 tablespoons cold water – do not boil the fruits after adding the starch.
Serve the dessert warm or cold with thick fresh cream. Also good with almond milk for a lighter version.

Tagged: , 2011 , rødgrød , dessert , fruit , rhubarb , strawberries , food , cooking , danish , traditional , denmark , recipe , vegetarian , vegan

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