Recipe Cold rhubarb soup with cinnamon and vanilla

Serves 4

INGRÉDIENTS

PRÉPARATION

Clean the rhubarb, do not peel it. Cut into 3 cm pieces.
Place the rhubarb in a saucepan, add the water, sugar, cinnamon stick, and vanilla.
Bring to a boil and cook for 10 minutes, until the rhubarb is cooked.
Remove the cinnamon stick and vanilla pod and blend the mixture with an immersion blender.
Let cool and refrigerate for at least 2 hours.
When ready to serve, whip the cream and add the very finely grated ginger.
Ladle the soup into plates and garnish with a scoop of ginger-flavored whipped cream.
We love rhubarb in Scandinavia. Sweet in tarts, cakes, desserts, ice creams, or simple compotes, but also with savory dishes, as an accompaniment to roast duck, game, pork, and oily fish such as mackerel, or white fish such as garfish, or cod. During the peak season, rhubarb chutneys, relishes, jams, syrups, and juices fill the home with their fragrance.
Rhubarb loves company, and its tangy flavor pairs perfectly with strawberries and raspberries, wild berries, apples, apricots, oranges, and dried fruits. Spice-wise, it appreciates the boldness of ginger, vanilla, cinnamon, and star anise.
My favorite dish is in soup, chilled, delicately spiced, and topped with a dollop of whipped cream. This simple Danish classic can also be enjoyed hot. Attention all fans!