rabarbersaft with the swedish chef
When I visited a former labmate in Sweden, she gave me rabarbersaft the she'd made. It's basically rhubarb cordial, I think. She'd said it was very easy to make so last year when I noticed rhubarb at the grocery store, I decided to find a recipe. Unfortunately, every recipe I found was in Swedish and I couldn't find a good online translator. I did find a Swedish-English dictionary, though and translated the recipe word by word (except I was too lazy to do it properly, so I just guessed at which words were the verbs and translated those). It turned out pretty well, so my translation must have been good enough.
Today I saw rhubarb again and I was sure that I'd copied down the proportions of the ingredients so I assumed it would be even easier to make. Of course, I couldn't find where I'd written it, so I had to guess at which recipe I'd used and translate it again.
So that I don’t have to find and translate word by word from the Swedish every time I want to make this, and so you can try it, since it's easy and yummy, here’s the Swedish Chef to explain it to us:
coot rhooberb intu choonkspoot in a soocepun veet joost inuoogh veter tu berely cufer zee rhooberb
bueel unteel mooshy
streeen
edd 500g sooger per leetre-a ooff sefft
heet tu deessulfe-a sooger
deeloote-a tu teste-a und serfe-a cheelled
For those of you who don't speak faux-swedish either (why is there a Swedish Chef translator, but not a Swedish one?), here's the (approximate) recipe in English:
cut rhubarb into chunks
put in a saucepan with just enough water to barely cover the rhubarb
boil until mushy
strain
add 500g sugar per litre of saft (I assumed 500g = 500mL)
heat to dissolve sugar
dilute to taste and serve chilled (I diluted 1/4 last time)
(the real recipe is here, for any Swedish-speakers)
My 0.8lb of rhubarb made about a cup and a half of saft.
Last time, I threw away the unappetising-looking strained rhubarb mush, but I'd never eaten rhubarb before, so this time I tried it (after adding a good dollop of sugar) and it's pretty good, too.
I'm going to have to try this with some different fruits next.
posted by Lucy @ 9:22 PM
5
comments
5 Comments:
random factoid:
1 Cup of sugar is about 200 grams.
1 Cup of flour is about 110 grams.
also: have you tried strawberry-rhubarb pie? When I was a kid I always insisted on it for my birthday.
Thanks for the conversions! I started to try to work out the right volume based on the sugar packet saying 1 tsp= 4g, but then I couldn't remember if american teaspoons were 5mL the same as commonwealthian ones. I guess they are. I figured it could probably stand to be slightly less sweet, anyway.
I haven't tried strawberry-rhubarb pie, but I was thinking I should try some other rhubarb recipes and that sounds good. The leftover strained mush might even work as pie filling, if appearances don't matter.
On second thought, pre-mushed rhubarb would just make pie way too soggy, but it would probably be good with strawberry shortcake.
Our teaspoons are about 5 ml, and our Tablespoons are about 15 ml (so we have 3 teaspoons in a Tablespoon, and 16 Tablespoons in a Cup).
On a related note, most people will tell you that baking is like science, blah blah blah, and that there are all sorts of arcane measuring rituals. Turns out that most American measuring spoons, cups, whatnot are manufactured more for aesthetics than for accuracy, so it's extremely unlikely to measure things the same way the recipe-writer did when it's given in American units.
I bought a school-quality electronic scale (from Carolina Biological) for my kitchen. It makes things so much easier.
And re: strawberry-rhubarb pie: my mom always had to add flour to the filling to thicken it.
I speak swedish and the words in the recipe are translated correctly. At the end it says you don't have to peel the rhubarb (like you sometimes do if the stalks aren't so soft).
I searched rabarbersaft and found your blog. I'm off to make some from our own fresh rhubarb today.
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