Rhubarb Soup

1. 1

   In a medium pot, bring the rhubarb, sugar/honey, water, wine, cardamom, vanilla, and strawberries (if using) to a boil.

2. 2

   Lower the heat very low and simmer until the rhubarb is soft and falling apart, 20-25 minutes.

3. 3

   Remove the cardamom pods (if using ground cardamom then just continue). Turn the heat up to medium, and stir in the dissolved cornstarch. Stir until the soup thickens, 2-3 minutes, then remove from heat. Allow to cool to room temperature, or chill in the refrigerator.

4. 4

   Serve in bowls, generously topped with sweetened whipped cream. If desired, you can also put cubes of pound cake in the bottoms of the bowl and spoon the soup over them.

* Per serving · 4 servings · Values may vary.

No additional tips available.