Recipe Chilled Rhubarb Soup - Rabarbersuppe

Serves 6
Preparation: 15 min
Cooking: 35 min
Resting: 2 h
Chilling: 2 h

INGRÉDIENTS

• 1.2 kg pink rhubarb
• 300 g sugar
• 2 glasses of white wine
• 1 vanilla pod
• 6 scoops of vanilla ice cream

PRÉPARATION

1. Keep the three thickest, most beautiful rhubarb stalks. Wash and cut the remaining rhubarb into pieces.
2. Cook the chopped rhubarb with 50 cl of water, 200 g of sugar, the vanilla pod, and the white wine for 20 minutes over medium heat, until you get a thick compote.
3. Strain and let the soup cool, then refrigerate for 2 hours.
4. Preheat the oven to 200°C (gas mark 6-7) 20 minutes before serving.
5. Cut the remaining rhubarb stalks into thirds, then into 5 mm slices.
6. Place the slices on a baking sheet lined with parchment paper and sprinkle them with the remaining sugar.
7. Bake for 12 to 15 minutes.
8. Divide the soup among 6 bowls, and place a scoop of ice cream in each bowl.
9. Place a few slices of warm candied rhubarb on top of the ice cream scoops.

Notes: In addition to berries, rhubarb is abundant in Denmark; it grows easily, and the Danes use it in their desserts, but also as an accompaniment to meat after preserving it in the oven with herbs and a little butter.