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Rhubarb Compote

Rhubarb compote from Erken 1914: 260 g sugar is boiled with 2 dl water into a clear syrup, 1 kg rhubarb in 3 cm pieces is cooked tender in the syrup in batches, lifted out, and the syrup reduced and poured over.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 484 (falt i det fri)

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About the dish

The basic rhubarb compote recipe in "Stor kokebok" (1914). By cooking the stalks in batches in the clear sugar syrup they keep their shape, instead of cooking to pieces, a point Erken is careful about.

How to make it

  1. 1

    Cook the syrup

    Boil the sugar and water until the syrup is skimmed and clear.

  2. 2

    Cut the rhubarb

    Cut the cleaned stalks into 3 cm long pieces.

  3. 3

    Cook the rhubarb

    Cook the pieces a little at a time in the syrup, until they are just barely tender. Lift them out carefully with a slotted spoon.

  4. 4

    Reduce the syrup

    Reduce the syrup until it is smooth and slightly thick, and pour it over the rhubarb. Serve cold.

Changes from the original

Measurements converted to modern units (2 deciliters of water). The method is broken into steps; otherwise unchanged.

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 484) → 1949 (korrekturlest, s. 556)~34% av teksten endretfjernetlagt til
260 gr. sukker 2 del. vand vann 1 kg. rabarberstilker. rabarbrastilker. Sukker og vand koker, vann koker til det er skummet og klart, de rensede stilker skjæres i 3 cm. lange stykker; disse koker efterhvert i laken, laken til de er saavidt så vidt møre; tages tas op, laken koker ind, inn til den er jevn, og heldes helles over rabarberen. rabarbraen.

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Frequently asked questions

How do I make rhubarb compote by this recipe?
Bring 260 g sugar and 2 deciliters of water to a boil until the sugar syrup is skimmed and clear. Clean the rhubarb stalks (1 kg) and cut them into 3 cm long pieces. Cook the pieces a little at a time (in batches) in the syrup until just barely tender, lift them out, reduce the syrup until smooth and pour it over the rhubarb.
Why should the rhubarb be cooked in batches and lifted out of the syrup?
By cooking a little at a time and lifting the pieces out as soon as they are just barely tender, they keep their shape instead of cooking to pieces. The syrup is then reduced on its own until smooth and thicker before being poured over.
How long does the recipe take, and how many does it serve?
The recipe is intended for 6 servings and takes about 35 minutes in all. It is from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 484.

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