Originally Posted by taxlady
We had grilled hamburgers on whole wheat "One Buns". Finally got the grill going yesterday. Very appropriate to use the "Barbecue" for Canada Day.
We had "rabarbergrød" with cream for dessert. It's like "rødgrød", but made with rhubarb. The texture is somewhere between pudding and gelatin. It was really tasty. I didn't get the texture quite right. The thickener is usually potato starch, but I have searched and can only find potato flour, which doesn't work. This time I used arrowroot. It was the first time I have used arrowroot. Next time I know how much to use without having to reheat it. Yes, I can use an amount equal to the amount of potato starch used, but by weight, not volume. The internet told me the substitution was volume for volume. I guess that's for baking.