A Christmas dessert recipe found at New Scandinavian Cooking
Andreas Viestad writes about the recipe:
This is a very traditional Norwegian Christmas dessert.
1 cup (2.5 dl) pearl barley
4 cups (1 liter) milk
1 vanilla pod or 2 tsps vanilla extract
1 cup (2.5 dl) heavy (whipping) cream
2 tbs. sugar
1/3 lb. (150 g) blackcurrant
1/4 lb. (120 g) powdered sugar (icing sugar)
½ cup (1,2 dl) water
 Bring the pearl barley to a boil over low heat along with the milk and vanilla pod, and let it simmer for an hour. Strain the barley and let it rest.
 Mix the blackcurrant, powdered sugar, and water in a saucepan and bring it to a boil. Stir well before you strain the sauce. Whip cream and sugar and fold the cream into the barley. Serve the pearl barley cream with the red sauce.