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.
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
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.