11 June, 2011
When I was little, every now and again my mother would serve some sort of fruit soup for afters. The ingredients always depended on what berries we had frozen for the winter, what was in season in the summer was usually eaten fresh. Rhubarb was the only fruit that got made into a soup in the summer and it's probably my favourite of them all.
5 dl water
1 dl sugar
2 tbsp potato flour
Wash the rhubarb and chop the stems roughly. Bring the water to the boil, and add the sugar and rhubarb. Cook the rhubarb chunks until soft. Mix the potato flour with a little bit of cold water, take the pan off the heat and pour the potato flour liquid slowly into the pan, stirring continuously. Pop the pan back on the heat and keep stirring until the soup starts to thicken, then take off heat again. Pour the soup into individual serving bowls and sprinkle some sugar over the top. Once it has cooled down, serve with a dollop of whipped cream on top.
If you wait until your strawberries are ripe, you can add some in the pan with the rhubarb chunks. Works just as well made from frozen rhubarb (and strawberries) in the depths of winter to bring back the memories of summer.