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1
Cook the rhubarb:
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2
Wash and dry the rhubarb.
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3
Trim off the ends of each stalk and chop the stalks into 1/2-inch pieces.
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4
In a medium saucepan, combine the rhubarb, 1 1/2 cups water, and sugar.
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5
Bring to a boil and simmer the rhubarb for 3 minutes.
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6
Do not stir the rhubarb.
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7
Remove from the heat and let it sit for 10 minutes.
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8
Strain and chill the rhubarb:
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9
Drape a piece of cheesecloth over a strainer and suspend the strainer over a stainless-steel bowl.
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10
Pour the rhubarb into the strainer and allow the liquid to drain for 15 minutes.
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11
Remove the strainer and place the bowl in an ice bath to chill.
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12
You will have a little more than 1 cup of rhubarb pulp remaining in the cheesecloth.
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13
Freeze the rhubarb and save it for the Strawberry-Rhubarb Crisp recipe.
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14
Serving Suggestions:
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15
Serve this soup with sliced strawberries, fresh blueberries, and a dollop of creme fraiche or vanilla ice cream.
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16
If you have time, I recommend making the Honey and Yogurt Panna Cotta.
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17
Place the panna cotta in the center of a serving bowl and pour 4 ounces of the consomme over the custard into the bowl.
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18
At the restaurant I add a few teaspoons of fresh passion-fruit pulp, some diced mango, and cubes of guava Jell-O.
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19
Add whatever fresh berries or stone fruit are available to complement the custard and the tangy rhubarb.
