Rabarbersoppa (Rhubarb Soup) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From a Swedish cookbook of mine. Makes 6 servings. Ingredients:
2 lbs fresh rhubarb |
6 cups water |
1 cup sugar |
1 pinch salt |
2 tablespoons potato flour or 2 tablespoons cornstarch |
Directions:
1. Wash fresh rhubarb and remove skins.
2. Cut in pieces and cook in 6 cups of water and the sugar until tender.
3. Add a little water to potato flour or cornstarch and add to rhubarb, stirring until slightly thickened.
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