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Rhubarb and Mint Soup

4 Sticks of Rhubarb

1/2 Vanilla Pod (If you use vanilla extract don't add it until you put the cooked rhubarb in the food processor. Add as much as your taste buds prefer)

2 1/2 c. water

 3/4 c. sugar

 5 Sprigs Fresh Mint

 1 Lemon

 

Remove the leaves of the mint sprigs, reserving the stalks and set the leaves aside. Peel the rhubarb thinly and place the peel in a saucepan together with the water, sugar, vanilla pod, the juice of the lemon and the mint stalks. Bring to a boil then reduce the heat and simmer for 10 minutes. Strain into a clean saucepan and add the rhubarb which has been cut into thin slices. Bring to the boil then immediately remove from the heat. Allow to cool slightly then place in a food processor and puree until relatively smooth. Transfer to a serving dish, cover with cling film and refrigerate until ready to serve. To serve -thinly shred the mint leaves and use to garnish the ice cold soup. Serves 6.

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