SWEDISH COMPOTE

This is pure summer in a bowl, even more so than strawberries and filmjölk and crisp bread with kaviar… It's easy to make, reasonably healthy and usually very popular with all ages.
SWEDISH COMPOTE

INGREDIENTS

 

250g rhubarb (2-3 stalks) peeled and chopped (weigh after peeling!)
1 handful of strawberries.
2dl water
0,5dl sugar

1,5 tbsp potato starch

HOW TO

 

My favourite is rhubarb and strawberry, but any berry or stone fruit works fine and the proportions are the same. Use slightly less sugar with sweeter fruits and berries. You can easily double the recipe, should you want to do a bigger batch. It'll keep in the fridge 7-10 days.

Put the chopped rhubarb, strawberries in a saucepan and add sugar and water and bring to a boil. Boil gently 4.5 minuter until rhubarb is soft and falling apart. Either use a whisk to smoothen the compote or even better use a hand mixer. Mix the potato starch with a about 0,5dl water and pour in slowly while whisking. When the first bubble appears, the compote is ready. Serve cold with milk, cream, yoghurt or plain.

 

Image borrowed from ica.se

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