Hatty helped make my favourite spring recipe from my favourite ancient swedish cookbook. First we measured a pound of chopped rhubarb (a bit more than two cups)
and one and a third cups of water. The water was set to boil on the stove,
and when boiling, a scant cup of sugar was added. After a minute, once the sugar was dissolved, the rhubarb was dumped into the pot, and this mixture boiled for a couple of minutes until the rhubarb was cooked.
While that was going on, Hatty helped measure two tablespoons of potato starch, and stirred it up with a couple of tablespoons of water. This was poured onto the boiling rhubarb, while it was being continuously stirred. After another couple of minutes, when it all thickened up, the pot was taken off the heat to cool.
This is a lovely mixture to eat with custard or ice cream for dessert, or with yoghurt and muesli for breakfast, with a strawberry on top – yum!
Click here for a link to the recipe on the opposite page of this cookbook!