Strawberry Rhubarb Soup, serves 4-6.
Strawberry Rhubarb Soup Ingredients:
1 1/2 lb. rhubarb, ends trimmed, cut in 1/2″ slices
1 1/2 lb. strawberries, hulled, halved
3/4 cup dehydrated cane sugar
1 teaspoon vanilla extract
Heavy cream or crème fraîche for garnish
Preparing the Strawberry Rhubarb Soup:
Combine rhubarb, strawberries and dehydrated cane sugar in a large pot. Cover slightly. Cook over medium heat until rhubarb and strawberries give off their juices and rhubarb is very tender, about 30 minutes. Stir in vanilla. Remove from heat and cool to room temperature. Serve in bowls. Drizzle with heavy cream or garnish with a dollop of crème fraîche.
