In a recipe book my grandmother gave me recently I found a recipe for rabarbersuédoise. I’d never heard of suédoise before (other than the French word for “Swedish”), but apparently it’s jelly. The recipe is fairly simple: cook the rhubarb as if you were making sauce, then add some gelatin, cool it a bit and pour it in a pan. I chose a six-pointed star-shaped one.
It looks pretty! But… weird as well xD
*fawns over the cute slagroom toefjes*
*chuckles* We’re ‘swede’ – a kind of turnip, ‘suédoise’ – jelly and ‘swedish fish’ – nummy candies..
It would seem that the world likes to eat us Swedes.
Regarding the picture, it actually looks rather tasty, and I might have to attempt it, sometime. Looks like a rather tart, summertime dessert.
I can’t blame them; you Swedes are just irresistible.
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