Rhubarb is very acidic and can react with uncoated metal, giving a metallic taste and discoloration. An enameled pot, as the original specifies, avoids this.

Can I replace the rice flour?

Rice flour gives the soup a fine, clear thickening. You can use cornstarch or potato starch in the same amount, stirred into cold water, if you don't have rice flour.

Rhubarb Soup

Rhubarb soup in which rhubarb is simmered with lemon peel, strained, thickened with rice flour stirred into cold water and flavored with white wine and sugar. Served with small rusks. Erken and Steen 1900.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 122 (falt i det fri)

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About the dish

En syrlig-søt rabarbrasuppe fra Erken og Steens skolekokebok (1900), jevnet med rismel og smaksatt med sitron og hvitvin. En klassisk vår- og forsommerrett fra rabarbrasesongen.

How to make it

1
Cook down the rhubarb
Peel off the outermost membrane of the rhubarb stalks and cut them into small pieces. Put them in an enameled pot with the cold water and the lemon peel, and boil until the stalks are cooked to pieces.
2
Strain the soup
Strain the soup and pour it back into the rinsed pot. Bring it to a boil.
3
Thicken with rice flour
Stir the rice flour into 1 dl cold water, stir it into the soup and bring it to a boil again.
4
Season and serve
Add the white wine and sugar. Serve the rhubarb soup with small rusks.

Changes from the original

«Graves» beholdt i transkripsjonen og forklart som hvitvin. Mengder omregnet til metrisk; det bemerkes at rismelet røres ut i 1 dl kaldt vann slik originalen angir. Priser fjernet. Emaljert gryte anbefales fordi rabarbrasyren reagerer med umbelagt metall.

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Frequently asked questions

Why an enameled pot?: Rhubarb is very acidic and can react with uncoated metal, giving a metallic taste and discoloration. An enameled pot, as the original specifies, avoids this.
Can I replace the rice flour?: Rice flour gives the soup a fine, clear thickening. You can use cornstarch or potato starch in the same amount, stirred into cold water, if you don't have rice flour.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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