Rhubarb Soup

Ingredients

• 500 g rhubarb
• 180 g sugar
• 2 tbsp vanilla sugar
• 1 tbsp Cornstarch
• buttermilk (or cream to taste)

Instructions

1. 1.

   Wash and trim the rhubarb, cutting it into small pieces.

2. 2.

   Cook the sugar and vanilla sugar with about 800 ml water in a pot until the sugar dissolves.

3. 3.

   Add the rhubarb and simmer for about 10 minutes until tender.

4. 4.

   Use a fork to roughly mash or lightly press with a potato masher.

5. 5.

   Whisk the cornstarch into a little cold water, then stir it into the soup; bring to a boil once more and then remove from heat.

6. 6.

   Serve warm or chilled, optionally adding a splash of buttermilk or cream.