Rød grød med fløde

Rød grød med fløde

Fruit soup with cream

By
From
Encyclopedia of Food and Cookery
Serves
8

Fruit soup is often served as a dessert in Denmark, but it makes a perfect light first course for a rich meal. It’s easy to make with tinned plums or cherries.

Ingredients

Quantity Ingredient
900g tinned rhubarb
1 litre water
60ml lemon juice
2 tablespoons arrowroot or cornflour
sour cream, to serve

Method

  1. Sieve rhubarb and its syrup, or purée in a blender or food processor. Mix purée with water and lemon juice in a saucepan and bring to the boil.
  2. Mix arrowroot or cornflour with a little water to make a thin paste. Stir in a little hot soup, then pour this back into saucepan, stirring constantly until soup boils and thickens. Cover and allow to cool, then chill. Serve chilled, with a spoonful of sour cream swirled into each bowl.
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