Icelandic cooking, recipes and food

This is somehting I plan to try when the rhubarb is sufficiently grown for harvesting: 1 kg rhubarb stalks 1,8 ltr water 450 ml sugar Juice of one big lemon Cut the rhubarb into small pieces and cook in the water for 15 minutes. Don’t stir it. Strain and throw away the rhubarb pulp. Add the sugar and lemon juice to the rhubarb juice and bring to the boil. Cool and bottle. Keep refrigerated. Serve cold and thin with water as desired.

It's rhubarb season, so here is a recipe to try. Rhubarb grows in abundance in almost every vegetable garden in Iceland, right alongside the potatoes. In the summer, it is mostly used for soup and grautur (compote). It is preserved mostly as jam, but it also freezes well, and tastes excellent when preserved in syrup. There are many homes where rhubarb soup/ grautur is eaten throughout the winter. It is also good for desserts (especially pies and compotes) and chutneys, and it makes excellent wine. My mother used to make rhubarb compote about once or twice a month through the summer when I was little, but after my brother decided that he didn't like it, she hardly ever makes it anymore. 3/4 litres water 3-3 1/2 tbs potato starch/cornflour 250 g rhubarb 100 ml water, cold 200 ml sugar Wash the rhubarb and chop into small pieces. Drop into cold water and bring to the boil. Cook until the rhubarb pieces separate. Add the sugar and thicken with the potato starch. Don...

This is served with all sorts of foods and some people will eat it with anything. It is delicious spread on pancakes, between the layers of a Devil's Cake , on waffles (with cream), with roast lamb, or even with ice-cream. There are two varieties of this jam: dark and light. My mother always makes the thick, dark variety. The light variety is better if you intend to use it in baking or to spread on cakes. Recipe: 1 kg rhubarb (use the red variety as much as possible, it gives better colour) 800g-1 kg white sugar Wash the rhubarb with cold water and remove any traces of the leaves, which are toxic. Leave the white roots.  Chop up the rhubarb, mix up with the sugar and stand aside over night, then put it in a big cooking pot and bring to the boil over high temperature. Turn down the heat and cook on low until it is about the thickness of thick porridge.  The original recipe recommends about 10-20 minutes, but if you want darker, thicker jam, cook it longer. Stir frequentl...