A somewhat strange liqueur recipe found onfood52.com
By taking just a few minutes to throw 3 ingredients in a jar, you can make rhubarb season stretch a little bit longer — and a killer after-dinner drink while you’re at it. We also see this mixed with sparkling water (or sparkling wine!) and sipped by the pool.
As a man coming from a family who have made homemade liqueur for well over a hundred years I must say I’m deeply skeptical to the rhubarb/sugar ratio in this recipe. 2 pounds rhubarb/0,7 pound sugar makes for a extremely tart liqueur, missing the sweetness most people associate with this sort of beverage. Even when making cherry liqueur (a berry a lot less tart than rhubarb) I use a fifty/fifty ratio. – Ted 😉
A recipe from “God Og Billig Hverdagsmat” (Nice And Inexpensive Food) publishedby N W Damm & Sønn in 1955
I grew up on desserts like these, Ready made desserts was scarse on the ground in the first 2 post-WWII dacades in Norway and what was available was both lacking in taste and quality. Besides making most of these is hardly more time consuming than opening some packages and mix and heat the content – Ted
A strongly British inspired recipe found on the Norwegian site imagasin.info
There are many different recipes for rhubarb curd and the applications extends much further than just as sandwiches and biscuits topping – Rhubarb curd can be used as filler in cream cakes, chocolate cakes and not least in rhubarb tarts. Here’s one recipe.
A classic Norwegian early 1800s dessert recipe found on matprat.no
Constitutional Dessert is a delightful combination of tart rhubarb, sweet prunes and a soft vanilla cream. The recipe is from 1814, the year the Norwegian Constitution was signed. Last year when the 200th anniversary was celebrated, a lot of foodies both amateurs and professionals developed an interest in recipes from the early 1800s.