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Recipe for family meals :

Norwegian Rhubarb Dessert
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Deliciously cool and refreshing, this dessert is an easy one to prepare for a Summer dinner. The Rhubarb should be young as it has a better colour and a sharper flavour.

Ingredients

2lb rhubarb, washed and cut into 1 inch pieces
8oz (1 cup) sugar
2 fl.oz (1/4 cup) water
2 bananas, mashed
8 fl.oz double cream (1 cup heavy cream)
2 egg whites

Method
  • In a medium sized saucepan, simmer the rhubarb, sugar and water over moderate heat, stirring ocassionally, for 15 minutes, or until the rhubarb is soft.
  • Remove pan from heat. Drain the rhubarb and transfer it to a large mixing bowl. Discard the juice. Set the rhubarb aside to cool.
  • When it is cool, stir in the mashed bananas and the double (heavy cream).
  • In a small mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
  • With a metal spoon, fold the egg whites into the rhubarb mixture. Spoon the mixture into a decorative medium-sized serving dish and place the dish in the refrigerator.
  • Leave to chill for at least 4 hours before serving.

Serves 6

Martin James

 
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