Chilled Rhubarb with Mint and Sour Creme

It is still cold in Denmark, but I figure somewhere in the world, it is warm. I saw the first rhubarb in the supermarket yesterday and couldn’t resist buying some. This rhubarb soup can  be served as an appetizer or a dessert. Like so many other vegetables and  fruits, the season is short in Denmark (April to June) and we need to eat as much as possible before it is to late.

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Chilled Rhubarb Soup with Mint 6 dessert servings

1½ lb. rhubarb, trimmed, cut into 1 inch pieces

2 vanilla beans split lengthwise

1½ qt. water

1½ cups sugarI 

Garnish:

mint leaves

sour cream

To make the soup, place rhubarb in a large pot. Scrape seeds from vanilla bean and add them to pot along with bean and water. Bring to a boil; reduce heat to low and simmer, covered, 30 minutes.

Remove bean, strain through a fine-mesh sieve into a clean pot, and add sugar. Bring to boil and stir until sugar is dissolved. Pour soup into a large bowl to cool, then cover and refrigerate overnight.

To serve, pour soup into 6 chilled soup bowls, add a spoonful sour cream or whipped cream to each bowl, garnish with mint.

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