Rabarbara og hvönn í mauki

Rhubarb and angelica compote

I love my angelica, which is happily growing in a large flower pot in front of the front door in the current weather. I'm currently harvesting diligently and enjoying the results!

So here is a recipe for a traditional rhubarb and angelica compote from the Hornstrandir region in the Icelandic Westfjords.

Ingredients

300 g rhubarb sticks
100 g fresh young angelica stems
1 pinch of coarse sea salt
3 Tbsp brown sugar
2 Tbsp cold water
1 Tbsp potato flour


Preparation

First wash and clean the rhubarb stalks and cut them into small pieces.

Also wash the young angelica thoroughly, cut off the ends and cut everything into bite-sized pieces.

Put everything together in a large saucepan, sprinkle with the salt and sugar and cover and let sit at room temperature for half an hour.

Then stir through, place on the stove and cook over medium heat, stirring occasionally, for about 20 minutes.

In a separate glass, mix the cold water with the potato flour, pour into the compote...

...and stir quickly, bring to the boil again and then let cool.

We had the compote as a side dish with Lummur , it was really delicious! The rest will go to the breakfast Skyr tomorrow morning. I'm looking forward to it!

[Translated from here.]