The first rhubarb harvest of the year is just magical. I harvest the little stalks as early as I can and then I make a delicious sweet sauce that I serve with ice cream. Use oat crumble as a topping. Delicious!

Instructions:

Rhubarb sauce:
Rinse a few little rhubarb stalks and remove the leaves and bottom part of the stalk.
Slice the stalks thinly (thin slices will give you fewer strings in your sauce.)
Put the rhubarb in a pot and add enough water to cover the stalks. Add a few tablespoons of sugar and a little bit of ground carnation. You could also use cinnamon.
Boil.
If your sauce is too runny, you could always add a little potato flour to make it thicker. Mix a little flour and a few tablespoons of water and carefully pour it into the hot sauce while you stir. Bring to a boil and remove the pot from the stove.

Oat crumble:
Melt butter and syrup in a pot.
Add the rolled oats.
Toast the rolled oats in 390 degrees (200 degrees Celsius) until golden brown.

Serve the sauce and the oat crumble with ice cream in your favorite glasses or bowls. Garnish with lemon balm and edible flowers.

Recipe: Sara Bäckmo/Maria Strömberg Bååth
Photo: Maria Strömberg Bååth