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Rhubarb Jelly with Bananas

A layered molded dessert from Erken 1914: rhubarb jelly (1 kg rhubarb, 2 dl sugar, 2 dl water, lemon, 30 g gelatin) layered with banana cream (2 dl banana pulp, orange and lemon juice, 1 dl sugar, 2 dl whipped cream, 15 g gelatin) in a wetted mold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 493 (falt i det fri)

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About the dish

A layered molded dessert in which tart rhubarb jelly alternates with a cream-based banana cream. Bananas were a modern and exclusive ingredient in Norwegian cookbooks around 1914.

How to make it

  1. 1

    Cook the rhubarb

    Layer the cleaned, cut-up rhubarb with the sugar in an enameled pot. Add the water and the grated lemon zest, and let it steep slowly until the rhubarb is completely tender.

  2. 2

    Mix in the gelatin

    Dissolve the gelatin in a little water (about ¼ dl) and strain it into the rhubarb. Add the lemon juice.

  3. 3

    Make the banana cream

    Soak the gelatin in the water and dissolve it in the banana pulp, which is heated to the boiling point. Add the sugar and let cool.

  4. 4

    Finish the cream

    Stir in the orange and lemon juice. Stir until the mixture thickens, then fold in the stiffly whipped cream.

  5. 5

    Fill the mold

    Fill the banana cream and rhubarb jelly in layers into a wetted mold. Each layer must be somewhat set before the next is poured on, but not too firm, or the layers will not adhere to one another.

  6. 6

    Serve

    Let the mold set in a cold place, turn it out onto a platter, and serve. The jelly can also be served on its own with whipped cream.

Changes from the original

Measurements have been converted to modern deciliters and grams, with the gelatin given in grams. The banana cream is clearly set apart as its own component, and the method has been divided into numbered steps with modernized language.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 568) → 1914 (proofread, p. 493)~58% of the text changedremovedadded
Rabarbragelé med bananer. (Gelée (gelée de rhubarbe.) Ingredienser: ½ rhubarbe). 1 kg. rabarbra rabarber 2 del. sukker 2 del. vann vand 1 sitron citron 30 gr. gelatin For banankrem: 2 del. utpressede bananer saft av ½ sitron 1 del. appelsinsaft 1 del. sukker 2 del. fløte ½ del. vann 15 gr. gelatin Fremgangsmåte: gelatin. Den rensede, opskårne rabarbra legges opskaarne rabarber lægges i emaljert gryte lagvis med sukkeret; tilsettes vann, tilsættes vand, det revne sitronskall; citronskal; la dette småtrekke smaatrække, til rabarbraen rabarberen er ganske mør. Løs Opløs gelatinen i ½ 1/4 del. vann, vand, og sil dette i rabarbraen, tilsett sitronsaften. rabarberen, tilsæt citronsaften. Denne gelé gele kan serveres alene med vispet fløte til eller sammen med banankrem, laget på nedenstående måte: paa nedenstaaende maate: Banankrem: 2 del. utpressede bananer saft av 1/2 citron 1 del. appelsinsaft 1 del. sukker 2 del. fløte 1/2 del. vand 15 gr. gelatin. Gelatinen utbløtes i vannet vandet og opløses i bananmassen, som opvarmes til kokepunktet, tilsettes tilsættes sukkeret, avkjøles, og appelsin- og sitronsaft has citronsaft haves i. Røres i i, til det tykner, og tilsettes tilsættes nu den stivvispede fløte. Banankremen og rabarbrageléen has rabarbergeléen haves lagvis i vætet form. Hvert lag må maa være noget stivnet stivnet, før der igjen fylles på, fyldes paa, men ikke for stivt, ti da vil de ikke feste fæste sig ved hinannen. hinanden.

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Frequently asked questions

How long does the rhubarb jelly take?
Allow about 7 hours in total. The cooking itself is short – the rhubarb should only simmer gently until completely tender – but the jelly must stand in a cold place for several hours to set.
How much gelatin is needed?
30 g gelatin for 1 kg rhubarb, dissolved in ¼ part water and strained into the finished rhubarb mixture. For the banana cream, 15 g gelatin is used, soaked in ½ part water.
Why should the rhubarb be cooked in an enameled pot?
The acid in rhubarb reacts with base metal and can cause off-flavors and discoloration. Erken therefore specifies an enameled pot, in which the rhubarb is layered with the sugar before the water and grated lemon zest are added.
How is this dessert served?
The jelly can be served on its own with whipped cream, or together with a banana cream of pressed bananas, lemon and orange juice, sugar, cream, and gelatin. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 493.

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