Swedish Rabarberkräm is a dessert that is delightfully in tune with Swedish midsummers. Fresh strawberries, crisp rhubarb, a little sugar and starch, and there’s really not much more to it. Whether you’re Swedish or not, this is a sweet summer recipe that won’t disappoint.
Time: 20-30 Minutes Serves: 8 people
Ingredients for Swedish Rabarberkräm
- 10-15 stalks of fresh rhubarb
- 25-30 fresh strawberries
- 3 tbsp potato starch (can be substituted with flour or other thickening agent)
- 2 cups water
- 1/2 cup sugar
- 1 pint vanilla bean ice cream
- 1 handful pistachios
Prep the Rhubarb and Strawberries
Cut the edges off both ends of the rhubarb pieces, and carefully strip any pieces that are particularly thick or coarse if you like your rhubarb a bit softer like we do. Chop the rhubarb into 1 inch segments and then quarter the strawberries. Add enough water to the starch to dissolve it completely.
Boil Your Fruit Mixture
Add the water and sugar to the pot and bring to a boil. Then add the rhubarb and let it soften for 5 minutes. Next add the strawberries and blend them together. Allow the mixture to boil for another 2-3 minutes and then take the pot off the stove for a moment.
Thicken and Serve
Add the starch and stir until the rabarberkräm begins to thicken. Feel free to add more starch if you prefer it thicker. Then bring everything back to a boil for just a moment and turn off the heat. Pour into a serving bowl and sprinkle a thin layer of sugar on the top so that you get an attractive crystalized top layer. Serve your rabarberkräm warm or cooled with a scoop of vanilla ice cream. We love it topped with the pistachios for added crunch!
We hope that you enjoyed this recipe for Swedish Rabarberkräm! Share it with a friend who loves rhubarb and needs new ideas for fun recipes. What are your favorite Swedish and/or summertime desserts? Comment below.