September 06, 2010

Finnish Rhubarb Soup


When my parents visited us in January they brought along something that really has a special meaning to me: mum's recipe card collection from 1973. I remember playing with the cards when I was a little girl, and I especially liked to "organise" them (I had an obsession to cleaning already at very young age). My understanding of organising at that age was, however, probably sorting them according to colour, not numbers, thus making it a bit more challenging for mum to navigate through the recipes.


Her collection of recipe cards is quite extensive, probably containing close to 1,000 cards that cover all themes from "mouth watering desserts" to "loose weight with us", which definitely back in those days didn't mean having pulverised meal replacements!

I really love the photography, styling and recipe writing in these cards. The language used is so innocent and old school, but it makes it all the more adorable.

This Finnish rhubarb soup recipe is in one of the cards, but I didn't really need a recipe to make it. I grew up eating this soup as a light dessert in Summer when rhubarbs were growing in abundance, and it is just so easy to make. This is definitely another Finnish classic.


Finnish Rhubarb Soup

300g rhubarb (leaves trimmer, red skins peeled off,
washed and cut into small pieces
)
750ml water

40g sugar

1 cinnamon stick

2 tbsp potato starch

some cold water, extra


In a medium sauce pan, bring the water and the sugar into boil. Add rhubarb and the cinnamon stick and let simmer covered until the rhubarb has softened (about 10 minutes). Remove the cinnamon stick from the soup. Mix the potato starch with some cold water to form a smooth paste and stir into the soup. Stir well, let come to "bubble" and remove from heat. Serve room temperature or cold.