The recipe of the month is taken from COOKED BOOKS, a cookbook featuring recipes from the staff of Princeton University Press. Enjoy!
Don’t Call It English Rødgrød med Flød
A Danish Diarist’s Seduction
A traditional dessert from Denmark, this is a cold strawberry and rhubarb soup (and you can
vary it by adding all sorts of sweet summer berries). It’s easy and keeps really well in the fridge for
a few days. Serve as a delicious cold dessert to cool down on hot summer nights!
about 6–8 rhubarb stalks
water, as directed
2 packages frozen, sliced strawberries in syrup
3 tablespoons sugar, or to taste
3–4 tablespoons cornstarch
heavy cream (or half-and-half), for serving
sugar to taste
Take frozen strawberries out of their packages and put into a bowl on the counter to defrost, partially.
Dice rhubarb into ½-inch pieces. Put into a large pot. Add just enough water to cover the bottom of the pot (about 1 cup or so, but it depends on the pot!). Bring to a simmer.
Add the rhubarb and cover; simmer over low heat. Check frequently to make sure water has not evaporated. If it has, add a little more—in very small amounts.
When rhubarb is soft (about 15 minutes or so), add strawberries and defrosted syrup from the strawberry packages. Simmer, still on low heat, until strawberries are heated and softened thoroughly (about 10 more minutes).
In a small bowl, mix 4 tablespoons of cornstarch into 2 tablespoons of water. Stir quickly until you have a smooth mixture with no lumps. Add the cornstarch and water to the simmering rhubarb and strawberry mixture. Stir thoroughly; make sure there are no lumps.
Add sugar to taste (about 3 tablespoons—depending on how much rhubarb you’ve used and how much syrup you’ve added; remember the syrup has sugar in it already). I actually prefer to keep it not super-sweet, since you will sprinkle sugar on top when serving.
Turn heat way down, and cook, stirring frequently, for about 5 more minutes, until the rhubarb and strawberry mix is about the consistency of tapioca pudding.
Remove from heat and pour into bowl to cool. Refrigerate.
Serve chilled with heavy cream or half-and-half drizzled on top, and sprinkle with sugar.
Cooking time: about 40 minutes.