Rhubarb Cream, GF/DF (serves 4)

Step 1:

  • 500 g rhubarbs
  • 3/4 cup + 2 t (2 dl) water
  • 1/2 cup (1 1/4 dl) sugar (I prefer my cream a little tart so I use less sugar, but I have noticed that this amount, or even more, is what most people prefer.)
  • 1 T ground cardamom
  1. Wash the rhubarbs and cut them into small pieces (.4″ or 1 cm)
  2. Put the rhubarbs, sugar and cardamom in a saucepan. Turn to medium heat when the water starts boiling and let it simmer for ten minutes.

Step 2:

  • 2 T water
  • 2 T potato starch
  1. Mix the water and potato starch and pour it into the cream slowly and let the cream come to a boil while stirring constantly.
  2. Remove the saucepan from the burner and serve the cream with milk while it’s still warm.

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