I’ve been longing to make a post about kräm because it’s something I find very delicious and that I always have a hard time describing to people here in Canada. “It’s like jam but soft and gooey, kind of like jelly but not solid like jelly…” yeah, not the easiest thing to describe. Anyways, after some oppurtunistic foraging in an abandoned corner of the neighbourhood (and a dose of Carrie’s courage), I finally got my hands on some rhubarb stalks to cook up a storm.
One of the main ingredients in this recipie is potato starch. I am not sure if you can buy it in the grocery store over here, but to be on the safe side, I brought some over from Sweden when I was visiting last month (not suspicious at all to bring a package of white powder on the plane…). I managed to find this homepage though, with information about potato starch in Canada, and who knows, corn starch might work as an ok substitute.
Enough about that, here’s the recipie:
- Chop 5 medium sized rubarb stalks
- Put in a pot and cover with white sugar (you don’t need very much, maybe 200 ml)
- Pour in water until the rhubarb is covered but not floating.
- Add a cinnamon stick and let boil until the rhubarb softens and splits into strings.
- Mix 4 tbs of potato starch with some water in a bowl until it is completely dissolved (no resistance when stirring).
- Slowly pour the starchmix into the pot while stirring. The starchmix should run in a slim continuous stream into the pot to avoid lumps.
- Keep stirring until the kräm thickens (it shouldn’t have to boil any more).
- Pour the kräm into a glass bowl and sprinkle ground cinnamon on top.
If you don’t want to serve this as a dessert, it can also make for a yummy afternoon snack in the summer, and if you have access to gooseberries, they make for a great replacement to rhubarbs. The truth is that you could do this with almost any kind of fruit, you just have to adapt the amount of water, startch and sugar you put into it based on how sour and watery the fruit is.