How much rhubarb do I need for one serving?

The recipe is intended for one serving and uses 60 g rhubarb, ½ liter water, 25 g sugar, and 2 g potato flour.

How is the soup made?

The rhubarb is cleaned and cut into small pieces, and the soup is otherwise made like blueberry soup: boiled with water and sugar and thickened at the end with potato flour stirred into a little cold water.

What is this soup used for?

It appears under "Care of the sick and food for the sick" in Henriette Schønberg Erken's Stor kokebok from 1914 (p. 660), that is, a light soup for the sick. It takes about 20 minutes.

Can I adjust the amount of sugar?

Rhubarb is tart, so 25 g sugar per serving is the starting point in the recipe; taste along the way and increase if the rhubarb is very sour.

Rhubarb Soup (rabarbra)

Name: Rhubarb Soup (rabarbra)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 60 g rhubarb (cleaned and finely cut); 0.5 l water; 25 g sugar (to taste); 2 g potato flour (about 1 tsp)

Rhubarb soup for the sick: 60 g rhubarb boiled in ½ l water, thickened with 2 g potato flour stirred into a little water, sweetened with about 25 g sugar. Made like blueberry soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 660 (falt i det fri)

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About the dish

A light fruit soup for the sick from the chapter "A little nursing and food for the sick" in "Stor kokebok" (1914). Erken refers to the method for blueberry soup on the same page.

How to make it

1
Prepare the rhubarb
Clean the rhubarb and cut it into small pieces.
2
Boil
Bring the rhubarb to a boil in the water until it is tender.
3
Thicken the soup
Stir the potato flour into 2 tablespoons of cold water and whisk the thickening into the boiling soup. Give it a quick boil.
4
Season to taste
Sweeten with sugar to taste. Serve warm or cold.

Changes from the original

The method has been written out in full following the blueberry soup method (boil, thicken with stirred-in flour, sugar to taste). Potato meal = potato flour. An unclear fraction in the OCR has been interpreted as ½ liter.

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. 660) → 1949 (korrekturlest, s. 77)~94% av teksten endretfjernetlagt til

~~60 gr. rabarber ½~~ 3/4 kg. stilker 2 3/4 l. ~~vand 25 gr.~~ vann ca. 3/4 kg. sukker 2 40 gr. ~~potetesmel. Rabarberen renses~~ potetesmel 2 eggeplommer. Rens stilkene, skjær dem op og ~~skjæres smaat op; tillages ellers~~ kok dem i vannet i en halv time. Siles, settes over igjen, og når det koker, vispes melet, som ~~blaabærsuppe.~~ er utrørt i 1 del. koldt vann, i. Eggeplommene vispes stive med sukkeret, og den kokende suppe vispes heri. — Spar eggeplommene, om du vil!

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Frequently asked questions

How much rhubarb do I need for one serving?: The recipe is intended for one serving and uses 60 g rhubarb, ½ liter water, 25 g sugar, and 2 g potato flour.
How is the soup made?: The rhubarb is cleaned and cut into small pieces, and the soup is otherwise made like blueberry soup: boiled with water and sugar and thickened at the end with potato flour stirred into a little cold water.
What is this soup used for?: It appears under "Care of the sick and food for the sick" in Henriette Schønberg Erken's Stor kokebok from 1914 (p. 660), that is, a light soup for the sick. It takes about 20 minutes.
Can I adjust the amount of sugar?: Rhubarb is tart, so 25 g sugar per serving is the starting point in the recipe; taste along the way and increase if the rhubarb is very sour.

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