Rhubarb soup is lovely, especially in summer when the rhubarb grows in the home garden, asking to be eaten. You can serve it hot and cold. Rhubarb soup is one of the simplest and quickest dishes that can be made – moreover, it is fresh and healthy. This soup tastes great with whipped cream added vanilla sugar, or whipped cream added vanilla ice cream.
9 oz (250 g) rhubarb
0.3 gal (1 liter) water
7 oz (200 g) sugar
1 ½ tbsp cornflour
1. Wash and peel the rhubarb and cut it into chunks. Bring rhubarb, sugar and water to a simmer in a saucepan and cook for five to ten minutes, until the rhubarb is very soft.
2. Stir the cornflour into a little cold water until a smooth porridge and gently pour the liquid into the saucepan, stirring well. Bring to a boil. Leave to cool in the refrigerator.
Tip: If you have a lot of rhubarb in the garden, you can make up some rhubarb soup and freeze it. Tastes delicious both winter and summer.
Recipe and photo by: matprat.no
Recipe modified by: Thor Lanesskog, ThorNews