Summer Rhubarb Soup
“This Rhubarb soup is an incredibly wonderful summer treat for warmer days and is even more perfect served with a dollop of ice cream or sour cream.
If you happen to have any leftover rhubarb that you haven’t used yet- this is the perfect dish to make. This can in fact be served warm as well in autumn if you have a couple of stalks in your freezer.”
By Norwegian foodie Therese Elstad at My Nordic Kitchen
Hot or Cold Rhubarb Soup
Cook 20 min
250 g rhubarb stalks
1 litre water
200 g sugar
1 tbsp corn starch/ potato flour
0,5 decilitre water
Roughly chop the rhubarb stalks and bring to a saucepan together with sugar and water.
Bring to a boil and let simmer until the rhubarb has 'fallen apart' and the sugar has been dissolved.
Dilute the corn starch in water and add to the soup, constantly stirring until the soup has thickened.
Serve at once together with a dollop of ice cream or let cool down in the fridge over night (or until cold) and serve with a dollop of vanilla yogurt.
To see more of Therese´s fantastic work, go to www.mynordickitchen.no