This week another isolated archipelago, The Faroe Islands. They are autonomous islands under the protection of Denmark. They are not part of the European Union and they speak their own language. A lot of Faroese would like to be independent.
Half of the Faroese population lives in the capital Torshavn. The problem with the Faroe islands is that the young people all go to college in Denmark, most of them stay there. Despite being so far away from the rest of the world, the music, art and culture scene in the Faroe Islands is booming! They have a lot of music festivals.
Things you didn’t know about the Faroe Islands:
- Soccer is really popular the 1 in 20 men is semi soccer pro! The country’s football team won their first competitive match against Austria in September 1990, which prompted a massive Faroese party.
- The Faroe Islands are one of very few countries in Europe to have no McDonalds. You can, however, find a Burger King, in Torshavn if you’re in need of fast food.
- There are three traffic lights on the Faroe Islands. All are in the capital Torshavn and are very close to each other.
- The weather in the islands changes so quickly and frequently that a well-known Faroese saying is ‘If you don’t like the weather, wait five minutes’.
- The Faroese drink in sheebeens, known as key clubs – set up in secret when alcohol was banned on the islands. These dens were so popular they stayed open when prohibition ended. There is an Irish pub called, imaginatively, ‘Irish Pub’. It is said to serve the best beer on the islands.
- 4 cups of rhubarb
- 1 cup of water
- a stick of cinnamon
- 1/2 a cup of sugar
- 2-3 tablespoons of cornstarch
- 1/4 cup of cold water
- milk or heavy cream
- Wash and cut the washed rhubarb into fine slices. Cut about 1/2 inch cubes.
- In a large pot add the rhubarb, water, sugar and a stick of cinnamon.
- Bring the mixture to a boil.
- Reduce heat, put the lid on the pot and cook the mixture for about 5 minutes.
- Keep an eye on the rhubarb because you want the rhubarb tender but not mushy.
- Next, combine the cornstarch with 1/4 water in a small bowl. This will be used to thicken the rhubarb porridge
- After the rhubarb has cooked for 5 minutes, turn off the stove. Remove the cinnamon stick out of the rhubarb mixture.
- Add and stir in the corn starch mixture. Add a little at a time and the rhubarb mixture will start to thicken.
- Taste to see if it is sweet enough. If not, stir in a little more sugar.
- Pour into a heatproof glass bowl to cool down.
- Sprinkle sugar to prevent a skin from forming.
- Cover and chill in the refrigerator.
- Once ready to serve ladle into bowls and garnish with either milk or cream.