Go ahead, try and say it...
And while I'm waiting I'm going to make my version of Rødgrød med Fløde. I found some pretty nice looking strawberries at the local store and threw them into a pot with some rhubarb and cooked them up together.
This is the rhubarb I found when I went to the 'big' city recently. I made some Rababergrød with that, but there was enough rhubarb for me to make Rødgrød as well.
I got so excited when I cooked the two together (rhubarb and strawberries), and tasted it. It tasted like my childhood, hot summer days, long warm evenings on the farm. A bowlful of Rødgrød for dessert with a little Fløde on top.
Traditionally, this is a summer pudding made with the freshest of fresh fruit, you go out and pick some strawberries, some red currants, maybe some black currents, in this case some rhubarb, cook them together with a little sugar and then thicken it with a slurry of cornstarch and water. Serve it cool or warm, drizzled with a little light or heavy cream.
I ladled some up into a bowl and added something I know my Mom would have used, if we'd been able to get it back then, Creme Fraiche.
And I guess I should confess, I made so much, I'm having it for breakfast too.
Well, fruit and dairy, makes a great
I wonder how it would taste ladled over some oatmeal?
Rødgrød med Fløde (Red pudding with cream)
- 2 cups cleaned and cut up Rhubarb
- 1 cup fresh strawberries, hulled and cut up into chunks
- 1-2 cups water
- 1/2 cup sugar + more if needed
- 2 tablespoons Red Currant Jelly
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon heavy cream or Creme Fraiche per serving
- Opt. You can also add any other summer fruits to this, such as red currents raspberries, blackberries or any other red fruit.
- Place Rhubarb into pot, add the water, bring to a low simmer, and cook for 5-10 minutes, just until the rhubarb softens and starts to break apart. Add the sugar and stir until it dissolves, then add the strawberries and continue to cook for an additional 10 minutes,
- Stir in the red currant jelly, and taste for sweetness. You can add more sugar if you like. If the pudding is not thick enough, add the cornstarch and water slurry and stir through and let it cook over low heat, stirring until the pudding has thickened a little.
- As soon as it has cooled a little, place into the fridge and continue to cool it for an additional 2 hours or so.
- Serve with a little heavy cream on top or a little Creme Fraiche.