Polish Rhubarb Soup

Place rhubarb and water in large pot. Bring to boil, reduce heat and simmer until rhubarb is tender, about 15 minutes. Remove pot from heat. Purée with a hand blender or in a conventional blender or food processor.

Dissolve cornflour in milk, then slowly whisk into hot soup. Add strawberry preserves to improve the soup’s colour (or add a drop of red food colouring) and sweeten to taste with sugar. Return to heat, bring to a boil and simmer for three minutes.

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Place rhubarb and water in large pot. Bring to boil, reduce heat and simmer until rhubarb is tender, about 15 minutes. Remove pot from heat. Purée with a hand blender or in a conventional blender or food processor.

Dissolve cornflour in milk, then slowly whisk into hot soup. Add strawberry preserves to improve the soup’s colour (or add a drop of red food colouring) and sweeten to taste with sugar. Return to heat, bring to a boil and simmer for three minutes.

Chill soup in an