Cold Rhubarb Soup

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Ingredients

1-1/2 pounds trimmed rhubarb
3/4 cup sugar
2 cups water
1 teaspoon vanilla extract
salt and pepper, to taste
8 ounces mascarpone (or sour cream)

Instructions

Trim, wash, and pat rhubarb dry. Dice into ½-inch cubes. Add sugar to water, bring to a boil, then add rhubarb. Return to a boil, then simmer for about 10 minutes. Add vanilla, salt, and pepper. Taste for sweetness and add more sugar if desired. Cool, then refrigerate. When thoroughly chilled, garnish with an egg-size scoop of mascarpone or sour cream.

Cooking & Recipes

Yield: 

Makes 6 servings.

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