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 
Oh how I love rhubarb! This dish looks perfect for the warmer weather. I have pile full of rhubarb in my freezer as we speak, I’m thinking I’ll try this out. 🙂
I see rhubarb everywhere around me and, although I have eaten it before, I haven’t cooked it myself. Your recipe is a good starting point 🙂 Moreover, I make my own greek yogurt, so I think that would be a wonderful twist for dessert! 🙂
What a beautiful cold soup!
It has only been recently that I learned what Koldskål is. I am an American living in Denmark and was looking for a Danish version of the Vanilla Wafer. I bought a couple of bags of kammerjunkeres, which actually tastes great in my banana pudding and other recipes that call for them. Anyway, after asking a Danish friend what they were suppose to be used for, I learned about Koldskål. I bought a container of the Arla brand lemon flavored variety. I have to admit, I didn’t really like it. Is it an acquired taste or is it one of those dishes where homemade is always better?
As an aside, I love reading your post. Through yours and the Eating in Denmark blog, I am learning about so many of the traditional Danish recipes. Thanks for a great blog!
Vanessa – to tell you the truth, I don’t know what the store bought kind taste like. And maybe it is an acquired taste, my son likes it…my husband, not so much.
And thank you so much for your kind words, it makes me very happy to know that my blog brings joy to so many people