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Rhubarb Drink

Erken's rhubarb drink (1914): 1 kg peeled rhubarb stalks are boiled down in 2 l water, strained, and given a quick boil with 250 g sugar. Served cold as a refreshing summer drink.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 626 (falt i det fri)

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About the dish

A simple, refreshing summer drink from the chapter on wine-making and liqueurs in "Stor kokebok" (1914). Erken emphasizes that the rhubarb should be peeled, since the outermost membrane contains bitter compounds, but that the lower pinkish part of the stalk is especially flavorful.

How to make it

  1. 1

    Clean the rhubarb

    Peel the rhubarb stalks – the outermost thin membrane contains bitter compounds. Keep the lower, pinkish part of the stalk, which is especially flavorful. Cut the stalks into pieces.

  2. 2

    Boil down

    Boil the rhubarb with the water until the stalks are thoroughly cooked down.

  3. 3

    Strain

    Strain the juice through a straining cloth.

  4. 4

    Boil with sugar

    Give the juice a quick boil with the sugar.

  5. 5

    Chill and serve

    Chill the juice completely. Serve well chilled as a refreshing drink in the summer heat.

Changes from the original

Measurements have been converted to modern units (liters, grams). The language of the method has been modernized, but quantities and method are unchanged.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 626)~88% of the text changedremovedadded
1 kg rabarbrastilker (flådd og oppskåret). kg. rabarberstilker 2 l vann. l. vand 250 g gr. sukker. Flå rabarbrastilkene – den ytterste, fine hinnen inneholder bitterstoffer. Behold den nederste, lyserøde delen av stilken, den er særlig velsmakende. Skjær stilkene i biter.. Kok rabarbraen De flaadde, opskaarne stilker kokes med vannet vandet, til stilkene de er godt utkokt.. Sil saften gjennom et silklede.. Gi saften utkokt. Siles gjennem sileklæde. Saften gives et oppkok opkok med sukkeret.. Avkjøl sukkeret. Naar saften helt. Serveres godt kald som er kold, er det en god og læskende drikk drik i sommervarmen. Inden bruken skal stilkene helst flaaes, da der i den ytterste, fine hinde findes bitre stoffer. Den nederste, lyserøde del av stilken bør ikke bortkastes, da den er særdeles velsmakende.

Note on Modernised

Mål er omregnet til moderne enheter (liter, gram). Språket i fremgangsmåten er modernisert, men mengder og metode er uendret.

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Frequently asked questions

Why should the rhubarb stalks be peeled before use?
The outermost thin membrane contains bitter compounds, which is why the recipe recommends peeling the stalks before boiling. The lower, pinkish part of the stalk should not be discarded – it is especially flavorful.
What are the proportions in the drink?
1 kg rhubarb stalks, 2 liters water, and 250 g sugar. The stalks are boiled in the water until thoroughly cooked down, the juice is strained through a straining cloth, and then given a quick boil with the sugar.
How is the drink served?
It is chilled completely. According to Schønberg Erken (Stor kokebok 1914, p. 626) it is then "a good and refreshing drink in the summer heat" – that is, a nonalcoholic, cold summer drink.

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