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Rabarbarasulta is Icelandic Caramalized Rhubarb Jam. This recipe is from Island-Kochbuch by Maike Hanneck http://www.librarything.com/work/2614413/book/32732501
1 kg Rhubarb
600 g Sugar
Clean and cut up your rhubarb. Mix it in a pot with the sugar and leave for several hours, or overnight. This starts getting the juice out of the rhubarb. Now bring it to a boil. Reduce the flame and keep boiling, stirring occaisionally until it gets brown and thick. Towards the end it will need fairly constant stirring. Jar as for other jams.
I'm going to try letting it get even browner next time I try it. It has a very peculiar consistency due to the fact that it is thickened with caramel and rhubarb fibers instead of pectin, but it is delicious. I promise - this recipe really works, and it's a lot faster than it sounds. The cookbook says it can take up to two hours. I didn't need that long. It is a lot easier than making fruit butters. Faster and less apt to scorch.
In Iceland they use it on pancakes with 'skyr'. Since as far as I know, skyr is only available in Iceland try it with other dairy products.
This has changed a good deal from the first version.
Preheat oven to 375.
3 cups Rhubarb
1 cup (whole wheat) flour
2 tsp Baking powder
1 cup brown sugar
1 cup chopped nuts
1 Tbsp finely chopped fresh ginger
2 tsp vanilla (sugar)
Butter a rectangular pan. Mine is about 9 1/2 x 13 1/2 in.
Chop the rhubarb and mix it with the flour, baking powder and sugar. Add the nuts, ginger and vanilla. Lightly beat the two eggs and stir them in.
At this point you will be sure that I left some liquid out. Just keep stirring a little longer. The flour will eventually all be moistened. Scrape it into the pan and even it out. Bake for 25 minutes.
This amount of ginger is for people who really like fresh ginger. You can reduce it, use other forms of ginger (if you use ground ginger try about 1/2 - 1 tsp, I would think), leave it out altogether if you prefer.
If you like your desserts really sweet, use more sugar. This level suits my taste, which is to have the acidity of the rhubarb still quite noticable. I think next time I may use half brown and half white sugar. My son really likes brown sugar, but I think it overwhelms the rhubarb a bit.
I use whole wheat flour for everything, and vanilla sugar rather than vanilla extract. That doesn't mean you have to.
#1: Oh, skyr! Lovely! Almost worth going to Iceland for. For those who don't have a clue what it is, I think really good thick Greek yoghurt or full-fat quark is the best approximation. And I suppose crème fraiche would not be that far off, except it's a bit too much fat. Skyr is very creamy, very thick, but not fat at all.
There are lots of very good reasons to go to Iceland, and Skyr is up near the top. Unfortunately it seemed less easy to get last year than it had on our earlier trips. It was fun watching our youngest son get stuck on it. It's not as sour as yoghurt. It's creamier than Topfen (I live in Austria, what the Germans call Quark, we call Topfen.)
Another reason to go to Iceland is the wonderful sulfurous hot water that comes out of the taps in Rekjavik. (No worries, the cold water is fine to drink.) It feels so good on your skin, and does wonders for both skin and hair.
Then there is the wool, bring an extra suitcase so you can load up on yarn.
And since you can't live just off of pancakes with skyr and rabarbasulta, there is wonderful fish, (try the dried fish eaten with butter as if it was a sort of cracker) and wonderful lamb. I wasn't quite as keen on the wild bird egg I had. It was very pretty, but had a rather fishy flavour.
And in between shopping and eating, you will find marvellous scenery, friendly people, fascinating birds, (love the puffins!) all the geysers, great museums... (The textile museum near Akureri is really good if you are into that sort of thing.)
Best of all, right now it should even be affordable!
I got a recipe for a rhubarb cake (desert) from my sons mother in law. I'll try to translate it.
BERIT's MERINGUE RHUBARB PIE
1/2 kg rhubarb, cleaned and cut up
2 dl sugar, over the rhubarb
Pour into a large bakingtin (24 cm) and cook for 30 minutes with 150 celcius.
As a variation you can spice with cinnamon.
3 eggwhites, beaten stiff
240 gram sugar, add one spoon at a time and beat to all the sugar is used.
1 teaspoon apple-vinegar, or whitevine-vinegar shall be added finally.
Put the mass into a well-greased (baking) pai-tin (24 cm). Make the edges higher, to make room for the filling.
Cook in the oven at 150 degree celcius for 35 minutes. The last 10 minutes are critical. Be wary not to let it be burned.
Use the bottom slots in the oven.
Whip 2,5 dl cream with very little sugar
ASSEMBLE THE CAKE
Assemble the cake just before serving;
Put the cream into the depression. Put the well
strained rhubarb on top of the cream
(If you want the juice from the rhubarb can be served in a mug.)
Lovely dessert or cake.
For American readers: 200 g of sugar is about 3/4 cup. 240 g sugar would be about a cup. 2.5 dl cream is also about a cup. 150 celsius is about 300 Fahrenheit. Yes, you want the oven that low for a merangue.
And yes, I know I can't spell merange.
I do not love those too sweet merangues either, but the acidity in the rhubarb balance this nicely.
Just for the special occation, too much sugar are not very healthy.
And Nigella Lawson's website offers a range of intriguing options - http://www.nigella.com/recipe/recipe_result.aspx?keywords=rhubarb
RE Nigella. I have one of her cookbooks - bought because of the rhubarb recipe in it. Now I must try the cordial and the chessecake.
In LT all replys land at the bottom of the topic, so to make it clear which post you are refering to, it's a good idea to start with > and the number of that post (no space in between). The link and the member name appear magically!
I am in Minnesota.
My sister is coming today and bringing me some fresh rhubarb. I plan to make jam out of some of it, because I have a recipe for an oatmeal cookie bar type of thing which calls for cranberry jelly. I love it, and I think it would be equally fine with rhubarb jam/compote.
I was baking bread today so I set aside a bit of the dough to enrich (butter, egg, brown sugar, ground hazelnuts) as a base for the rhubarb pieces. A bit of that dough was loosened with another egg, the liquid the rhubarb gave off after being mixed with sugar for a while, and a bit of goat's whey to be poured over the top. It worked well. Next time I might follow a recipe.
I look forward to see what others Will be doing with their rhubarb this year.