Rhubarb porridge: small pieces of rhubarb are cooked tender in water with a cinnamon stick, sweetened and thickened with potato flour stirred into cold water, and brought just to the boil. From Erken's Stor kokebok (1949), p. 572.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 572 (falt i det fri)
Rhubarb porridge is a classic early-summer dish, and Erken has several versions; this is the first.
Cook the rhubarb
Wash the stalks, strip off the strings and cut into fairly small pieces. Cook with the water and cinnamon stick until the rhubarb is quite tender. Sweeten to taste.
Thicken
Mix the potato flour into the cold water and pour it into the porridge in a fine stream, stirring all the time.
Bring to the boil
Bring the porridge just to the boil.
'1y 2 l.' is read as 1 1/2 l. Old measures converted to dl, and 'flekkes' is interpreted as stripping off the strings.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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