How long should the rhubarb butter cook?

The rhubarb is cut very small and cooked for about 2 hours together with ginger or lemon. With preparation, the total time is around 2 hours and 20 minutes.

How much sugar goes in?

The recipe uses ¾ kg sugar for 1 kg cleaned rhubarb stalks, that is, 750 g sugar per kilo of rhubarb.

What gives the flavor besides the rhubarb?

1 teaspoon ground ginger and the juice of 1 lemon. In the original text the rhubarb is cooked with ginger or lemon, so you can use either one or both.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 615, in the chapter on canned vegetables and preserves.

Rhubarb Butter

Name: Rhubarb Butter
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 kg rhubarb stalks (cleaned); 750 g sugar; 1 tsp ground ginger; 1 pcs lemon (the juice)

Rhubarb butter from Erken 1914: 1 kg rhubarb stalks are cooked down with 750 g sugar, 1 tsp ground ginger, and the juice of 1 lemon for about 2 hours into a marmalade.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 615 (falt i det fri)

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About the dish

Rhubarb was one of the most common garden plants in Norwegian homes, and rhubarb "butter" was a cheap and long-keeping marmalade.

How to make it

1
Clean and cut up
Clean the rhubarb stalks and cut them into quite small pieces.
2
Cook
Cook the pieces together with the sugar and ginger or lemon juice for about 2 hours, stirring regularly.
3
Fill the jars
Pour the finished marmalade hot into clean jars and seal.

Changes from the original

The OCR renders the amount of sugar unclearly ("4 kg."); it has been interpreted as ¾ kg, which is a common ratio. The method has been expanded into steps, otherwise unchanged.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 615) → 1949 (korrekturlest, s. 740)~23% av teksten endretfjernetlagt til

1 kg. stilker ¾ kg. sukker 1 ~~teske~~ teskje støtt ingefær saft av 1 ~~citron~~ sitron. De rensede stilker skjæres ganske ~~smaat~~ smått op og koker med ingefær eller ~~citron~~ sitron i ca. 2 timer.

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Frequently asked questions

How long should the rhubarb butter cook?: The rhubarb is cut very small and cooked for about 2 hours together with ginger or lemon. With preparation, the total time is around 2 hours and 20 minutes.
How much sugar goes in?: The recipe uses ¾ kg sugar for 1 kg cleaned rhubarb stalks, that is, 750 g sugar per kilo of rhubarb.
What gives the flavor besides the rhubarb?: 1 teaspoon ground ginger and the juice of 1 lemon. In the original text the rhubarb is cooked with ginger or lemon, so you can use either one or both.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 615, in the chapter on canned vegetables and preserves.

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