Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats (13 page)

Rinse the rhubarb stalks and peel off the skin using a small knife; then chop the stalks into small pieces and place in a saucepan with the mint. Pour the sugar on top.

On medium-high heat, bring everything to a boil, while occasionally stirring. The mixture will look dry in the beginning, but the rhubarb will quickly juice up, so there is no need to add any water. Skim off and discard any foam that appears on the surface. Let the compote cook on medium heat, stirring occasionally, until all of the rhubarb pieces have
broken down and the sugar has completely dissolved. Remove from the heat.

Run the compote in a blender until smooth, then pour it back into the saucepan and let it cook for a few more minutes before pouring into a clean sterilized jar. Turn the jar upside down to create a vacuum. Let cool completely.

Store in the refrigerator and eat within a week. If you want to store it longer, place the compote in the freezer.

Wash the rhubarb stalks and cut them into small pieces; there is no need to remove the skin. Place together with the water in a large saucepan. Bring the water to a boil and let simmer until the rhubarb pieces fall apart. Skim off and discard any foam that appears on the surface. 

Remove from the heat and strain the liquid through a clean kitchen towel or cheesecloth. Return the strained rhubarb juice to the saucepan; stir in the sugar, cloves, and cinnamon stick and bring to a boil. When the sugar has dissolved completely, remove the cordial from the heat. Remove the cloves and cinnamon stick and pour into clean sterilized bottles. Pour the liquid all the way up to the top and seal the bottle immediately.

Store the bottles in the refrigerator and consume within 6 weeks. If you want to keep it longer, freeze the cordial in a plastic container and scoop out portions as needed.

When you’re ready to serve the cordial, dilute it with tap or sparkling water, using 1 part cordial to 4 parts water.

Separate the tiny flowers from the stalk using a fork or a pair of scissors. Rinse the lemons in hot water and slice them thinly. Place the flowers in a clean bucket together with the lemon slices.

In a saucepan, bring the water to a boil and stir in the sugar. When the sugar has completely dissolved, stir in the citric acid.

Remove the sugar mixture from the heat and pour over the flowers and lemon slices. Let stand, covered, for 3 to 4 days in a cool place. You want to be sure that the flowers and lemons are completely submerged; if necessary, place a plate on top to push them down.

Strain the liquid to remove the flowers and pour into clean sterilized glass bottles. Store the bottles in the refrigerator and consume within 6 weeks. If you want to keep it longer, freeze the cordial in a plastic container and scoop out portions as needed.

When you’re ready to serve the cordial, dilute it with tap or sparkling water, using 1 part cordial to 4 parts water.

In a bowl, cream together the butter and sugar. Add the egg and vanilla and work together until well blended.

In a separate bowl, mix together the flour and baking powder; then add it to the butter mixture. Work together with your hands until you can make the dough into a ball. Shape the dough into a long roll, as this makes it easier to roll out when the dough has chilled. Place in the refrigerator for at least 30 minutes.

Preheat the oven to 350°F (175°C). Grease a 10-inch (25.5-centimeter) springform pan.

With a rolling pin, roll out two-thirds of the dough to a 10-inch (25.5-centimeter) round, slightly thicker than ⅛ inch (.25 centimeter). It is easiest to roll out the dough between 2 sheets of plastic wrap. Place the rolled-out dough in the pan. Arrange the berries on top and sprinkle them with the brown sugar.

Roll out the rest of the dough to the same thickness. Using a pastry cutter or knife, cut the dough into ⅜-inch- (1-centimeter-) wide strips. Crisscross the strips diagonally over the berries, creating a lattice top.