Rhubarb Foam Pudding Delight

This delightful and fluffy rhubarb dessert, known as "rabarberu uzputenis" in Latvian, is a traditional treat often enjoyed during the early summer months when rhubarb is abundant. Originating from the Baltic region, this refreshing dessert balances the tartness of rhubarb with the sweetness of sugar and the lightness of semolina. It's a perfect end to a summer meal or a sweet treat to enjoy on its own.

Ingredients

Main Ingredients

500-600 ml water
200 g rhubarb (frozen or fresh)
5-6 tbsp sugar
3 tbsp semolina

Preparation Time

Total Time: 80 minutes (including prep and cook time)

Step-by-Step Instruction

Begin by boiling the water in a medium-sized saucepan. Add the rhubarb directly into the boiling water. If using frozen rhubarb, there is no need to thaw it first. Cook until the rhubarb becomes soft.
Once the rhubarb is softened, strain the mixture, preserving the liquid. Use a sieve to press the cooked rhubarb, extracting more juice and pulp.
Return the mixture to the saucepan and bring it to a boil. Slowly sprinkle in the semolina while continuously stirring to prevent any lumps.
Cook the semolina mixture over low heat for approximately 15 minutes. The mixture should remain slightly runny, resembling a ribbon when lifted with a spoon.
Add the sugar to the mixture, stirring well until dissolved. Taste to adjust the sweetness; the tartness of the rhubarb should not overpower.
Remove from heat and cool it down. Speed up the cooling process by placing the saucepan in a bath of cold water.
Once cooled, beat the mixture until it transforms into a light and airy foam, akin to a soft cloud.
Serve the pudding from chilled bowls, typically accompanied by cold milk. This creates a lovely contrast in flavors and temperatures.
Experiment with alternatives – substitute rhubarb with other berries if desired, adjusting sugar amounts based on the fruit's natural sweetness.
Enjoy the dessert immediately or store it chilled for later indulgence.

Tips

For a fluffier consistency, ensure the mixture is fully cooled before whipping.
Adjust sugar according to fruit sweetness—berries like strawberries might require less sugar.
Avoid overcooking, as the pudding should remain light, not dense.

Nutritions

Calories: Approximately 150 per serving
Protein: 2g
Fats: 0.5g
Carbs: 35g

Variations

Berry Mix: Replace rhubarb with a mix of your favorite berries.
Sugar Substitute: Use honey or a natural sweetener for a healthier twist.
Creamier Texture: Add a dollop of whipped cream while serving.

Serving Suggestions

Accompany with cold milk or a dollop of whipped cream.
Garnish with fresh mint leaves or thinly sliced strawberries for a burst of flavor and color.
Pair with a light, chilled white wine for an elegant dessert experience.

Best Places

Sweet Latvia - Traditional treats with a modern twist. Location: 12 Pilsetas St, Riga, Latvia.
Rhubarb Heaven - Known for their focus on rhubarb-based desserts. Location: 23 Baker St, London, UK.
Scandi Sweets - Delicious Scandinavian desserts made with love. Location: 10 Norra gatan, Stockholm, Sweden.
Baltic Bites - Offers an authentic taste of the Baltic region. Location: 44 Market St, Tallinn, Estonia.
Nordic Dreams - Elegantly plated desserts in a cozy setting. Location: 55 Fjord Way, Oslo, Norway.
Estonian Euphoria - Celebrates Estonian and surrounding cuisines. Location: 5 E Haapsalu St, Tartu, Estonia.
Lettish Delight - Family recipes passed down generations. Location: 30 Vilandes St, Riga, Latvia.
Berry Bliss - Focuses on berry-themed desserts including rhubarb. Location: 9 Helgi St, Helsinki, Finland.
Flavor of Finland - A wide range of authentic Finnish flavors. Location: 40 Elielinaukio, Vantaa, Finland.
Nordic Nibbles - An array of delectable Nordic sweets. Location: 18 King’s Blvd, Copenhagen, Denmark.

Enjoy creating this traditional rhubarb dessert and explore these top places around the world that highlight the timeless charm of similar treats!