Stewed rhubarb. Rhubarb grows in almost every vegetable garden in Iceland, right alongside the potatoes. In the summer, it is mostly used for soup and "grautur" (thick stew). It is preserved mostly as jam, but it also freezes well, and tastes excellent when preserved in syrup. There are many homes where rhubarb soup/porridge is eaten throughout the winter. It is also good for desserts (especially pies and compote) and chutneys, and it makes excellent wine.