|Bread and Homemade Rolls with Jelly|
Our days began with bread and an assortment of Norwegian cheeses that are different than any other. The cornerstone of these cheeses is brunost. A staple in Norway made by caramelizing the milk sugars of whey, brunost is a brown cheese with a savory indescribable flavor with a slight caramel finish. Sliced thinly with a cheese knife, it is often served on bread and is a definite must-try if you ever find yourself in Norway. Whether or not you'll love it however, that I cannot predict.
|Edge of the North Sea|
|View of the Sea from the Front Door|
|A perfect spot to sit sea-side.|
The first night that we arrived in Sokndal, dinner was followed by rhubarb sauce. Old-fashioned and traditional - this moment in Norway was set to be my favorite. Until the container of cream was passed around the table. Perhaps my two favorite things in the culinary world are rhubarb and cream. How had I not known to combine the two? This moment was not set to be just my favorite but perhaps my forever-the-best moment. Ja ja.
|Rhubarb Sauce topped with Cream|
From my grandma - You may use either fresh or frozen rhubarb (I used to freeze tons of it when we had so much there on Three-Bars Drive). Simply cut the rhubarb into whatever size pieces you'd like and place in a saucepan with a pinch of salt and a small amount of water; cover and cook. (Rhubarb has enough moisture of its own so a small amount of water is all that's needed.) Heat and time depend entirely on how much rhubarb you are cooking and how long you want to spend waiting for it to get fully cooked - it cooks rather quickly - just watch so it doesn't scorch if you are hurrying it.
When it's thoroughly cooked, rhubarb will actually break up and be 'sauce-y'. Add sugar and vanilla to taste. You may do this right away or wait until it cools somewhat. Voila!! Rhubarb Sauce!!
To serve Norway-style, spoon into bowls, top with cream and sprinkle with another little spoonful of sugar.