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Rhubarb Compote
(Rabarbragrot)
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| What You Need: |
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2 cups water
¾ cup sugar
1½ pounds rhubarb, washed, scraped and cut into ½-inch pieces (about 4 cups)
½ teaspoon vanilla
3 tablespoons cornstarch
¼ cup cold water
WHIPPED CREAM (OPTIONAL)
1 cup chilled heavy cream
¼ cup sugar
1 teaspoon vanilla
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| How To Cook: |
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1. Dissolve the sugar in the water in a 2-quart enameled or stainless-steel saucepan, and bring to a boil. Drop in the rhubarb, reduce the heat to low and simmer, uncovered, for 20 to 30 minutes, or until the rhubarb shows no resistance when pierced with the tip of a sharp knife. Remove the pan from the heat and stir in the vanilla.
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2. In a small bowl, mix the cornstarch with the cold water to a smooth paste. Gradually stir it into the stewed rhubarb, and bring it to a boil, stirring constantly. Simmer about 3 to 5 minutes, or until the mixture has thickened. Pour into a serving bowl and chill.
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3. Although "Rabarbragrot" has a sweet flavor, with a slightly tart edge, many Norwegians prefer it even sweeter-and often garnish it with whipped cream.
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4. Make the whipped cream no more than 1 hour before you plan to serve the dessert. Beat the chilled heavy cream in a large chilled bowl with a wire whisk or a hand or electric beater until it begins to thicken.
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5. Add the sugar and vanilla and continue to beat until it is just about firm enough to hold its shape. Mask the rhubarb in the bowl with the whipped cream, or squeeze the cream through a pastry tube in decorative swirls.
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