Strawberry Rhubarb Soup

1. 1

   Add chopped rhubarb, superfine sugar, and juice from 2 of the tangerines to a medium saucepan. Bring to a boil, stirring until the sugar dissolves, then reduce heat to a simmer and cook until it is tender, about 5-7 minutes.

2. 2

   Quick chill the rhubarb by placing the pan in a large bowl that is filled with ice. Stir occasionally. While rhubarb mixture cools, wash and hull strawberries.

3. 3

   Add rhubarb, strawberries, finely grated zest and juice from the remaining tangerine, vanilla bean paste and Greek yogurt to a blender. Process until smooth. Taste and add more sugar if desired. Serve garnished with more fresh strawberries.

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