Rabarber Koldskål
I know what you’re thinking, and your right. It’s time for Koldskål! The days are longer and the temperatures are rising and Koldskål is just such a perfect dish for summer evenings. This version is made with rhubarb which makes it a little more tart but you can always add more sugar if you like. I like the tang though. I also chose to used Greek yogurt which made it a little thicker, yet it turned out with a wonderful “airy” consistency which I really enjoyed. When ready to serve make sure you serve it very cold and with your favorite topping. I hope you enjoy this Danish summer dish.
Koldskål – 3 servings
Ingredients:
2 cups buttermilk
1 cup Greek plain non-fat yogurt
4 tablespoons sugar
Rhubarb Compote:
1 1/2 large Rhubarbs
4 tbsp sugar (50g)
1/2 vanilla bean
1/2 cup cold water (1 dl)
Topping:
Kammerjunkere – delicious cookies typically served with Koldskål
Direction:
Beat buttermilk, yogurt and sugar together. Cover and place in refrigerator.
Meanwhile, clean and cut rhubarbs into 2 inch slices and place in small cooking pot. Add sugar, seeds plus vanilla bean and water. Simmer covered for 15 minutes, uncover, turn off heat and let stand another 5 minutes. Remove vanilla bean ,place in blender and blend until smooth. Allow to cool before whipping it into the Koldskål. Place back in refrigerator until ready to serve. Add your favorite topping. Enjoy.
Rabarber Koldskål med Kammerjunkere
Adapted from: Det Søde Liv
My Danish Kitchen 