Chopped rhubarb is boiled tender in water, strained or not, sweetened with crystallose and served cold with whipped cream. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 805.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 805 (falt i det fri)
The soup appears in the chapter on invalid cookery with its nutritional content given (232 calories).
Cook the rhubarb
Put the cleaned, chopped rhubarb in the boiling water and cook until tender.
Strain and sweeten
Strain the soup or not, as you wish, and sweeten with sweetener (the original uses crystallose).
Serve cold
Serve cold with the whipped cream.
"Del." is read as dl and "krystallose" as sweetener. The amounts are for one small portion.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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Kremfløte
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