rhubarb and strawberry cream
Rhubarb and strawberry cream is a very typical Swedish snack. Perfect how the sour meets the sweet in one lovely dessert.
- 500 gr rhubarb
- 300 gr strawberry
- 300 gr water
- 150 gr coconut sugar
- 2 tsp powdered vanilla
- 2 tbsp lemon juice
- 4 tbsp cornstarch
- 150 gr whipping cream to serve
Rinse and trim the rhubarb and strawberries. Cut the rhubarb into three-centimetre pieces. Half the strawberries. Put them in a pot.
Add water, coconut sugar, lemon juice and vanilla.
Bring to a boil for about five minutes. Let it simmer for an additional five minutes and thicken the cream with the cornstarch. Stir gently and often.
When it's thick enough take it off the heat and let it cool.
Serve with ice cold whipping cream. Without whipping it.