Frances Bissell

Rhubarb Soup

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Modern Classics
Modern Classics

By Frances Bissell

Published 2000

  • About

Ingredients

  • 1 kg (2lbs) rhubarb
  • 4 crushed green cardamom pods
  • 1.15

Method

Top and tail the rhubarb. Keep one stalk apart, and chop the rest to put in a saucepan with all the ingredients, except the sugar and cornflour. Cook until the rhubarb is soft. Discard the orange zest and cardamom. Put a sieve over a bowl, and pour in the contents of the pan.

Sweeten the resulting rhubarb juice to taste, and thicken it slightly by rubbing a tablespoon or two of the rhub