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Rabarbersuédoise

Posted on Saturday, 23 May 2009 at 19:39.

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.

DSC_2652.jpg

Comments

By Tamar on Sunday, 24 May 2009 at 12:07:

It looks pretty! But… weird as well xD

*fawns over the cute slagroom toefjes*

By Adéle on Sunday, 07 June 2009 at 20:44:

*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.

By Martijn on Sunday, 07 June 2009 at 21:01:

I can’t blame them; you Swedes are just irresistible. :-)

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