Rhubarb is a very popular plant that grows in the gardens of many Icelandic homes because of its ability to grow in almost any soil. With so much rhubarb on hand, rabarbaragrautur has been the result. Rabarbaragrautur is a sweet, stewed rhubarb creation that gets paired with an assortment of foods. I found it to taste like Rhubarb pie filling so I was quite pleased.
Ingredients:
- 250g of rhubarb
- 3/4 litres water
- 50g sugar
- 3 tbsp corn starch
- 50ml of cold water
Start by adding rhubarb and water to a pot and bring to a boil.
Allow rhubarb to become soft and easily broken apart then add sugar.
Take some of the liquid from the pot into a small dish and mix with corn starch until all lumps are removed (this stops your rhubarb from getting lumpy. This trick is also great for smooth, lump free gravy) Slowly add the corn starch mix to the rhubard to thicken. Serve Rabarbaragrautur hot with meets, on breads or even mixed into Hrísgrjónagrautur (Rice Pudding).
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