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Rhubarb Soup (rabarbrastilker)

Rhubarb soup of 1 kg rhubarb stalks boiled in water, strained and thickened with sago flour, then whisked into egg yolks beaten with sugar. The egg yolks can be omitted. Erken, Stor kokebok 1914, page 65.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 65 (falt i det fri)

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About the dish

Rhubarb was among the earliest "fruits" in the Norwegian garden, and rhubarb soup was one of the standard spring soups. Erken herself notes that the egg yolks can be omitted to economize.

How to make it

  1. 1

    Boil the rhubarb

    Clean the stalks, cut them up, and boil them in the water for half an hour.

  2. 2

    Strain

    Strain the liquid, return it to the heat, and bring it to a boil.

  3. 3

    Thicken

    Stir the sago flour into 1 dl cold water and whisk it into the boiling soup.

  4. 4

    Egg yolks

    Whisk the egg yolks stiff with the sugar and whisk the boiling soup into the egg mixture. The egg yolks can be omitted; then the sugar is stirred directly into the soup.

Changes from the original

Unclear fractional amounts in the OCR have been interpreted as the most likely quantities. Measurements are given in grams, liters, and deciliters. Sago flour can be replaced with potato flour.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 65) → Modernisert~81% av teksten endretfjernetlagt til
1 kg. stilker 2½ liter vand ¼ kg. sukker kg rabarbrastilker. 2,5 l vann. 250 g sukker. 40 gr. g sagomel (kan erstattes med potetmel). 2 eggeblommer. stk eggeplommer (kan sløyfes). Rens stilkene, skjær dem op opp og kok dem i vandet vannet i en halv time. Siles, sættes time.. Sil kraften, sett den over igjen, varmen igjen og naar det koker, vispes melet, som er utrørt kok den opp.. Rør ut sagomelet i 1 del. koldt vand, i. Eggeblommerne vispes dl kaldt vann og visp det inn i den kokende suppen.. Visp eggeplommene stive med sukkeret, sukkeret og visp den kokende suppe vispes heri. — Spar eggeblommerne, om du vil! suppen inn i eggeblandingen. Eggeplommene kan sløyfes; da røres sukkeret rett i suppen.

Note til Modernisert

Uklare brøkangivelser i OCR-en er tolket til de mest sannsynlige mengdene. Mål er oppgitt i gram, liter og desiliter. Sagomel kan erstattes av potetmel.

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Frequently asked questions

How long should the rhubarb boil?
Cleaned and cut-up rhubarb stalks are boiled in the water for half an hour before the soup is strained. Then it is brought back to a boil with sago flour, so the total time is about 50 minutes.
How is the sago flour used?
40 grams of sago flour are stirred into a little cold water and whisked into the boiling, strained soup so that it thickens.
Do I have to use egg yolks?
No. Erken herself writes "Save the egg yolks, if you like!". If you use them, the 2 egg yolks are whisked stiff with the sugar, and the boiling soup is whisked into the egg mixture.
What are the proportions in the recipe?
1 kg rhubarb stalks, 2½ liters water, ¼ kg sugar, 40 g sago flour, and 2 egg yolks – enough for about 6 servings. From "Stor kokebok" (1914), p. 65.

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