In honor of the Norwegian Curling Team I am going to mix things up and add a few Norwegian recipes.
Rabarbragrøt (Rhubarb Compote)
To server 6 or 8
2 cups water
¾ cup sugar
1½ pounds rhubarb, washed, scraped and cut into ½” pieces (about 4 cups)
½ teaspoon vanilla
3 tablespoons cornstarch
¼ cup cold water
Dissolve the sugar in the water in a 2-quart enameled or stainless-steel saucepan, and bring to a boil. Drop in the rhubarb, reduce the heat to low and simmer, uncovered for 20 to 30 minutes, or until the rhubarb shows no resistance when pieced with the tip of a sharp knife. Remove the pan from the heat and stir in the vanilla.
In a small bowl, mix the cornstarch with the cold water to a smooth paste. Gradually stir it into the stewed rhubarb, and bring to it to a boil, stirring constantly. Simmer about 3 to 5 minutes, or until the mixture has thickened. Pour into a serving bowl and chill.
WHIPPED CREAM (optional)
1 cup chilled heavy cream
¼ cup sugar
1 teaspoon vanilla
Beat the chilled heavy cream in a large chilled bowl with a wire whisk or a hand or electric beater until it begins to thicken. Add the sugar and vanilla and continue to beat until it is just about firm enough to hold its shape.
You may blend the rabarbragrøt with the whipped cream or squeeze the whipped cream through a pastry tube in decorative swirls.