Rhubarb Soup – 2

• This is a  variation on my earlier post of rhubarb soup,  in fruit soups, which is usually served chilled.
• This one is best served warm.
• It is based on one in a recent book purchase from my trip to Wrocław. 
• Some of the sweetnest is achieved by using prunes.

Ingredients

• 100g prunes
• Rind of 1 lemon
• 400g of  rhubarb – chopped into small pieces
• 1½ litres of water
• 100g of granulated sugar
• 1 tablespoon of potato flour
• 180ml of soured cream

Method

• Put the prunes in the water and leave to stand for an hour.
• Add the lemon rind and simmer for a while.
• Add the chopped rhubarb and bring to the boil.
• Simmer gently until the rhubarb is cooked.
• Sieve the liquid.
• Add the sugar to the liquid.
• Mix the potato flour with a little cold water.
• Add the potato flour mix.
• Heat gently with stirring until the soup thickens.
• Add the soured cream.

Served warm

Can be served with sponge fingers.

Alfred Meakin – Spanish Garden Dish