There are some things that are more Swedish than other to me, and this Old Fashioned Rhubarb Cream is one of them. I have no idea if this is something that's eaten in other parts of the world, but for me, a fruit or berry cream like this is typically Swedish. Especially the rhubarb cream. My grandmother and my mother used to make this when I was growing up and I absolutely love it! It's very easy to make and you can eat it for breakfast along with a sandwich, or even as a guilt-free dessert. It's best served with milk. The amount of sugar in this recipe is only a guidance as some like it more sweet and other less sweet.
Old Fashioned Rhubarb Cream, 4 servings
6 dl (600 ml) rhubarb stalks cut into pieces
1 1/2 dl (150 ml) sugar
4 dl (400 ml) water
4 tbsp corn starch, the more, the firmer
Bring water and sugar to a boil in a pan and then add the rhubarb and leave to simmer until the rhubarb is soft, it takes 5-10 minutes. Mix starch with a little water before adding it to avoid lumps, add it stirring all the time over low heat and when it has become dense, take the pan off the heat. Set aside and let it get cold or at least tepid before serving with milk. Store in the fridge.
Don't forget to link up your contribution to My Sweet Party . The theme this month is Summer Fruits.
This is my contribution for Sweets for a Saturday and Foodie Friday