rhubarb soup

🍵 Rhubarb Soup (Rabarbersuppe)

🔸 Ingredients:

• 4 cups (about 500g) rhubarb, chopped into 1-inch pieces

• 4 cups (1 liter) water

• ¾ to 1 cup (150–200g) sugar (adjust to taste)

• 1 tsp vanilla extract (optional)

• Zest of ½ lemon or orange (optional, for brightness)

• 1 tbsp potato starch or cornstarch (for thickening)

• 2 tbsp cold water (to mix with starch)

🔸 Instructions:

1. Cook the Rhubarb:

   • In a large saucepan, combine rhubarb, water, and sugar.

   • Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until rhubarb is soft and starting to break apart.

2. Optional Flavoring:

   • Stir in vanilla extract and citrus zest if using.

3. Thicken the Soup:

   • In a small bowl, mix starch with cold water until smooth.

   • Stir into the soup while gently simmering. Cook for 1–2 minutes until slightly thickened and translucent.

4. Serve:

   • Serve warm with a dollop of whipped cream or ice cream, or chilled as a refreshing summer dessert.

   • Can also be served over yogurt, porridge, or pancakes.

🔸 Variations:

• Add strawberries or apples for a fruitier blend.

• Infuse with a cinnamon stick or a small piece of ginger for warmth.

• For a more rustic texture, don’t strain. For a smooth soup, blend and strain through a sieve.