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Rhubarb Porridge

Erken's rhubarb porridge (1914): 1 kg rhubarb stalks are boiled down in 1.5 dl water, then simmered with 250 g sugar and 1 tsp vanilla powder.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 496 (falt i det fri)

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About the dish

Part of the section "Fruit porridges" in Stor kokebok (1914). Erken reminds the cook to pour out the porridge immediately and drizzle it with a little cold water or sprinkle it with sugar to prevent a skin from forming, and that thin porridge can be thickened with sago or potato flour (60 g sago flour or 75 g potato flour per 1 liter of juice).

How to make it

  1. 1

    Cut up the rhubarb

    Split the rhubarb stalks lengthwise and cut them into small pieces.

  2. 2

    Cook until tender

    Put the stalks in a pot with the water and boil until they are thoroughly cooked down.

  3. 3

    Sweeten and season

    Stir in the sugar and vanilla and let the porridge simmer until the sugar has melted.

  4. 4

    Serve

    Pour out the porridge and sprinkle a little sugar over it so that no skin forms. Serve with milk or cream.

Changes from the original

Measurements converted to modern units (del. = dl, teske = teaspoon). Vanilla powder can be replaced with vanilla sugar or the seeds from a vanilla pod.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 496) → 1949 (korrekturlest, s. 572)~72% av teksten endretfjernetlagt til
1 kg. rabarberstilker ¼ rabarbrastilker yi kg. sukker 1½ 1y 2 del. vand 1 teske vann y 2 teskje vaniljepulver. Rabarberstilkene flækkes, Rabarbrastilkene flekkes, skjæres i smaastykker, sættes småstykker, settes over ilden varmen med vandet vannet og koker, koker til stilkene er godt utkokt. Irøres sukkeret og vaniljen, smaakoker, vanillen, småkoker til sukkeret er smeltet. Heldes Helles op. NB. Er grøten tynn, må man vispe ien jevning, laget av 20 gr. potetesmel, utrørt i y 2 —1 del. koldt vann, gis så vidt et opkok med jevningen.

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Frequently asked questions

How long does the rhubarb porridge take?
Allow about 35 minutes in all. The rhubarb stalks are boiled with the water until thoroughly cooked down, then the porridge is simmered further until the sugar has melted.
What do I need for the recipe?
1 kg rhubarb stalks, ¼ kg sugar, 1½ deciliters water, and 1 teaspoon vanilla powder. The recipe is intended for 4 servings.
How is the rhubarb prepared?
The stalks are split lengthwise and cut into small pieces before being put over the heat with the water.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 496.

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