Happy Easter!
Tart and sweet (like life), this pretty rhubarb soup tastes divine.
Did you know rhubarb is really a vegetable not a fruit? A member of the buckwheat family, rhubarb is a relative of garden sorrel that has been cultivated for culinary use since the 18th Century. Originally from Asia, rhubarb has been used medicinally as a stomachic and is high in Vitamin C.
A favorite in pies, crisps, and jam, rhubarb is commonly paired with strawberries or ginger. Orange, lemon, lime, and mint also make good partners. This soup, however, is pure rhubarb.
To make the soup, trim 1 1/2 lbs of rhubarb and cut into 1 inch pieces. Put into a saucepan with 1/2 cup water and 5 oz sugar. Bring to the boil, then simmer for 10 minutes, until the rhubarb starts to fall to pieces. Puree. Serve cold with creme fraiche or greek yogurt topped with lime zest or mint leaves.
Alternately, use the soup and make rhubarb fool by stirring in heavy whipped cream, creme fraiche, or a thick plain yogurt. It's also a wonderfully different sunday topping.
Enjoy!
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