How to Make Classic Rhubarb Porridge – Klassisk Rabarbergrød – A refreshing rhubarb dessert

This refreshing & delicious rhubarb dessert is served cool.  Perfect homemade dessert to serve to your friends and family anytime!


  • 4 cups of rhubarb
  • 1 cup of water
  • a stick of cinnamon
  • 1/2 a cup of sugar
  • 2-3 tablespoons of cornstarch
  • 1/4 cup of cold water
  • milk or heavy cream

    Kitchen Utensils:

    • medium-large pot
    • cutting board
    • knife
    • measuring cup and spoons
    • strainer
    • wooden spoon
    Click on our YouTube video 
    to see how Karen Grete prepares the Rhubarb Porridge.


    1. Wash and cut the washed rhubarb into fine slices.  Cut about 1/2 inch cubes.  
    2. In a large pot add the rhubarb, water, sugar and a stick of cinnamon.  Bring the mixture to a boil. 
    3. Reduce heat, put the lid on the pot and cook the mixture for about 5 minutes.  Keep an eye on the rhubarb because you want the rhubarb tender but not mushy.
    4. Next, combine the cornstarch with 1/4 water in a small bowl.  This will be used to thicken the rhubarb porridge
    5. After the rhubarb has cooked for 5 minutes, turn off the stove.  Remove the cinnamon stick out of the rhubarb mixture. 
    6. Add and stir in the corn starch mixture.  Add a little at a time and the rhubarb mixture will start to thicken.
    7. Taste to see if it is sweet enough. If not, stir in a little more sugar.
    8. Pour into a heatproof glass bowl to cool down. Sprinkle sugar to prevent a skin from forming. Cover and chill in the refrigerator.
    9. Once ready to serve ladle into bowls and garnish with either milk or cream. Enjoy!
    Rhubarb Porridge with cream in a Royal Copenhagen bowl

    Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
    *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

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