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Rhubarb dessert with custard

A dessert of rhubarb cooked tender and set with gelatine and wine, served with a custard of egg yolk, cream and boiling water. From Erken's Big Cookbook (1949), p. 807.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 807 (falt i det fri)

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About the dish

The recipe is in the chapter on invalid cookery and is sweetened with crystallose, a sweetener in use in the 1940s.

How to make it

  1. 1

    Cook the rhubarb

    Cook the rhubarb tender in the water. Add the dissolved gelatine, the wine and sweetener to taste.

  2. 2

    Set

    Pour the mixture into glasses or a mould and let it set.

  3. 3

    Make the custard

    Whisk the egg yolk and add the cream. Pour in the boiling water and heat gently until the custard evens out. Flavour with sweetener and vanilla.

  4. 4

    Serve

    Serve the custard with the rhubarb dessert.

Changes from the original

Quantities are unchanged. «dd.» is read as dl, and crystallose is written as sweetener. Putting the mixture to set is inferred from the gelatine. The recipe is counted as two servings.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 807) → Modernised~92% of the text changedremovedadded
De rensede, 200 g rabarbra (renset, fint opskårne stilker kokes møre oppskåret). 1,5 dl vann. søtstoff (krystallose; etter smak). 2 stk plater gelatin (oppløst). 2 ss vin. 1 stk eggeplomme (til kremen). 0,5 dl kokende vann (til kremen). 2 ss fløte (til kremen). søtstoff (krystallose, til kremen etter smak). vanilje (til kremen etter smak). Kok rabarbraen mør i vannet, tilsettes vannet. Tilsett den opløste gelatin, oppløste gelatinen, vinen og krystallosen. Eggeplommen vispes, tilsettes fløten, søtstoff etter smak.. Hell massen i glass eller form og la den stivne.. Visp eggeplommen og tilsett fløten. Hell i det kokende vann has i; opvarmes vannet og varm forsiktig til kremen jevner sig; krystallose seg. Smak til med søtstoff og vanilje tilsettes efter smak. Ingredienser: 200 gr. rabarbra 1½ del. vann krystallose 2 plater gelatin 2 spiseskjeer vin Krem: 1 eggeplomme ½ dd. vann 2 spiseskjeer fløte. vanilje.. Server kremen til rabarbradesserten.

Note on Modernised

Mengder er uendret. «dd.» er tolket som dl, og krystallose er skrevet som søtstoff. At massen stilles til stivning er tolket ut fra gelatinen. Oppskriften er regnet som to porsjoner.

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Frequently asked questions

What is crystallose?
An artificial sweetener of the time; today you can use sugar or another sweetener to taste.
How is the custard made?
Egg yolk, cream and boiling water are heated gently until smooth.

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