Ingredients
Quantity | Ingredients |
---|---|
4 stalks | rhubarb |
1/2 | vanilla bean |
4 cups | water |
3/4 cup | granulated sugar |
5 sprigs | fresh mint |
Juice of | 1 lemon |
Directions
1. Remove the leaves of the mint sprigs.
2. Peel the rhubarb and cut it into thin slices. Place the rhubarb peel in a medium saucepan with the water, vanilla bean, sugar, the lemon juice and the leftover stalks of mint (minus the leaves). Bring to a boil, reduce heat and let simmer for 10 minutes.
3. Strain reserving the liquid. Discard the vanilla and mint stalks. To the liquid add the rhubarb slices. Bring it to a boil, take off the heat and leave to cool.
4. Cut the mint leaves into thin strips. Puree the soup in a food processor or blender until smooth. Put in refrigerator to cool completely.
5. Serve the soup ice cold garnished with the strips of mint.
Source: The Rhubarb Compendium website at http://www.rhubarbinfo.com