Faroese Rhubarb Porridge

Sweet rhubarb pudding thickened with sago.

Ingredients

• 800 g Rhubarb
• ¾ cup Sugar
• ½ cup Sago
• 4 cups Water
• 1 cup Cream
• 1 tsp Vanilla extract

Method

1. Cook the rhubarb — Simmer the chopped rhubarb with water and sugar for 15 minutes until collapsed.
2. Add sago — Sprinkle in the sago while stirring and cook 20 minutes until the pearls turn clear.
3. Sweeten — Adjust the sugar and add vanilla.
4. Chill — Pour into bowls and cool completely — it sets as it cools.
5. Porridge is ready — Serve cold with cream poured over.

More Faroe Islands recipes

• Skerpikjøt
• Ræst Fish