Rhubarb Heaven

Rhubarbs are so tasty and so great. In this post I will show you all how to make the perfect Rhubarb Cream aka "Rabarberkräm". It has nothing to do with the dairy cream, just has a creamy texture and is eaten usually as breakfast or as a meal between meals. Sour yet sweet, this wonderful rhubarb cream can be eaten on it's own (that is how I prefer it), with crumbled biscotti/ biscuits or swimming in a bowl with a splash of your favourite dairy free milk.

You Will Need:
6-7 Large Stalks of Rhubarb
500 ml Water (5 dl)
2/3- 1 cup White Sugar (1½- 2½ dl)
3 tbs Potato Flour/ Starch

• Peel the toughest outer skin of the rhubarb and cut into slices ½ inch thick.
• In a large pan, bring water and sugar(start by only adding 2/3 cup of sugar) to the boil.
• Add your cut rhubarb and leave to simmer for 5-10 minutes. The rhubarb pieces should only just starting to fall apart.
• Take the pan off the heat. Taste the rhubarb mix, if it is very sour add more sugar and taste again. Remeber this is NOT a sweet, but ment to be a little tangy.
• Mix your potato flour/ starch with a splash of water to create a slurry.
• Add the slurry slowly to your rhubarb while stirring alot to avoid lumps.
• Put your pan back on the heat for a few seconds. When the first bubble appears, take off the heat again.
• Now cool your Rhubarb Cream and enjoy eating later.
• Store cool and eat cool.
• Enjoy!