Rabarbaragrautur

Rhubarb porridge

Ingredients

1 kg rhubarb sticks
100 g angelica stems
250 g brown sugar
500 ml cold water
3 Tbsp potato starch
5 Tbsp cold water
5 tsp brown sugar


Preparation

Wash and clean the rhubarb and cut it into pieces about 1 - 2 cm thick.

Chop the angelica stems finely.

Place the chopped rhubarb and angelica in a large saucepan, add the sugar and pour half a liter of water over it. Simmer over medium heat until the rhubarb is soft.

Mix the potato starch with the 5 tablespoons of water until smooth, then add it to the rhubarb and bring everything to the boil, stirring constantly.

Then pour the rhubarb groats into a bowl and let it cool thoroughly, occasionally stirring in a little sugar to prevent a skin from forming.

Serve the rhubarb grits with milk, Skyr or whipped cream.

[Translated from here.]