Ingredients

Rhubarb Soup

• 500g rhubarb, trimmed and finely chopped
• 200g caster sugar
• 60ml frais de bois (optional)

Infusion

• zest of 1 lime
• zest of 1 lemon
• a small square of muslim cloth and string

To Serve

• rhubarb sorbet (optional) see recipe
• mint leaves

Method

1. Infusion: Place the lime and lemon zest in the centre of the Muslim cloth and tie it into a sealed bundle with the string.
2. Rhubarb Soup: Place the rhubarb, caster sugar, frias de bois (optional) in a saucepan with 1 litre of water. Bring the ingredients to the boil then reduce to a simmer for 5 minutes. Remove the pan from the heat and place the infusion bundle in it. Leave the soup to develop for 2-3 hours.
3. To Serve: Remove the infusion bundle from the soup and whisk it vigorously to break up the rhubarb. Serve the soup at room temperature or refrigerate it and serve it cold with a generous scoop of rhubarb sorbet (optional), ganished with a mint leaves.