Desserts

Rabarbragrøt (rhubarb compote thickened)

A sweet rhubarb compote thickened with potato starch until it turns into a soft, glossy cream-like texture. Served warm or cold, sometimes with milk or cream, in spring and early summer, when the rhubarb is tender.

25 min
4 servings
Easy
Budget-friendly
🇳🇴 Norway

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Ingredients

Spices & seasoning

Vanilla (pod or extract)

Optional extras

200 ml Thick crème fraîche

Nutrition facts

158 kcal per serving

Protein: 1 g
Carbohydrates: 36.3 g
of which sugars: 31.8 g
Fat: 0.3 g
of which saturated fat: 0.1 g
Fiber: 3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Peel the rhubarb if the stalks are stringy, then cut it into 1 cm pieces.
Bring the water and sugar to a boil in a saucepan, then add the rhubarb and cook over medium heat for 8 to 10 minutes, until it breaks down.
Mix the cornstarch with 3 spoonfuls of cold water to get a smooth paste.
Pour the cornstarch mixture into the compote while stirring, then let it simmer for 2 minutes until it coats the spoon.
Off the heat, add the lemon juice and vanilla, then let it cool slightly before serving with crème fraîche if you like.