Deliriously cool and refreshing, Junidessert (yoo-nee-deh-zert) is an easy to prepare Norwegian dessert for a summer dinner party. The rhubarb should be young as it has a better colour and a sharper flavour.

2 lb. rhubarb, washed and cut into

1-inch pieces

8 oz. sugar

2 fl. oz. water

2 bananas, mashed

8 fl. oz. double cream

2 egg whites

In a medium-sized saucepan, simmer the rhubarb, sugar and water over moderate heat, stirring occasionally, for 15 minutes, or until the rhubarb is soft.

Remove the pan from the heat. Drain the rhubarb and transfer it to a large mixing bowl. Discard the juice. Set the rhubarb aside to cool. When it is cool, stir in the mashed bananas and cream.

In a small mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

With a metal spoon, fold the egg whites into the rhubarb mixture. Spoon the mixture into a medium-sized serving dish and place it in the refrigerator.

Leave to chill for at least 4 hours before serving.

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