Rabarbaragrautur

Description
Rhubarb grows in almost every vegetable garden in Iceland, right alongside the potatoes. In the summer, it is mostly used for soup and "grautur" (thick stew). It is preserved mostly as jam, but it also freezes well, and tastes excellent when preserved in syrup. There are many homes where rhubarb soup/porridge is eaten throughout the winter. It is also good for desserts (especially pies and compote) and chutneys, and it makes excellent wine.



Ingredients

 * 3/4 litres water
 * 3-3 1/2 tblsp. potato starch/cornflour
 * 250 g. rhubarb
 * 100 ml. water, cold
 * 200 ml. sugar

Directions
Wash the rhubarb and chop into small pieces. Drop into cold water and bring to the boil. Cook until the rhubarb pieces separate. Add the sugar and thicken with the potato starch. Don't close the pot, it makes the rhubarb loose its colour. Pour into a bowl, sprinkle with sugar and serve hot or cold, with cream or half and half.

To make rhubarb soup: follow the above recipe, but only use about a quarter of the starch. Serve hot.

Replace part of the rhubarb with strawberries for a delicious alternative.

If the soup/porridge looks unappetizingly green, add some red food coloring. This will not be necessary if you are using the red rhubarb variety.