I remember it like it was yesterday- running around in the garden, which at that time seemed like a forest, with a handful of fresh rhubarb in one hand- and sugar in the other. We would run, laugh and be ever so happy taking turns eating and dipping the rhubarb in sugar.
Today is not so different. I still love picking rhubarb from the garden and dipping it in sugar- the sour taste from the rhubarb pairs perfectly with the sweetness of the sugar. This year though, I wanted to try a different approach- by making herb sugar with terragon and lemon balm.
It was simply perfection.
If you are looking for something fun and refreshing to serve at your nordic dinner parties, look no further. This will bring so much joy and perhaps memories to a lot of people, nordic or not.
Rhubarb Stalk with Terragon & Lemonbalm Sugar
2 decilitre sugar/ raw cane sugar/ coconut sugar
1 decilitre terragon
0,5 decilitre lemon balm
raw rhubarb stalks
- Finely chop the herbs and blend well with the sugar. You can also pulse it in a blender for a smoother herb sugar.
- Chop and clean the raw rhubarb stalks and serve with the herb sugar dipped in sugar, making your guests thrive of joy and new sensations.