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 havn’t used yet- this is the perfect dish to make.
This can infact be served warm as well in autumn if you have a couple of stalks in your freezer.
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 thickned.
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.