Jean-Georges's Minimalist Rhubarb Soup

1. 1

   String the rhubarb, then cut it into roughly 2-inch lengths.

2. 2

   Place 4 cups water in a saucepan and add the sugar; turn the heat to medium high.

3. 3

   Split the vanilla beans lengthwise and scrape out the seeds; add both seeds and pods to the pot.

4. 4

   When the water boils, turn the heat to medium and cook for 5 minutes, then add the rhubarb.

5. 5

   Cook another 5 minutes or so, until the rhubarb begins to fall apart.

6. 6

   Cool to room temperature, then cover and refrigerate overnight.

7. 7

   The next day, remove the vanilla pods and break up the hunks of rhubarb with a whisk.

8. 8

   Serve cold, with slices of strawberry and mango, any sorbet, a dollop of yogurt or sour cream, or on its own.

* Per serving · 4 servings · Values may vary.

No additional tips available.