This is no longer a secret: rhubarb is consumed as a fruit, but it is actually a vegetable. Only its stems are edible. Food known to our ancestors, rhubarb is eaten raw, coated with sugar or processed into compote. Rhubarb is rich in potassium and contains vitamin C and calcium. Here is a delicious and refreshing summer recipe of rhubarb and strawberry soup with basil:
Preparation time: 20 min
Maceration: 4 h
Cooking time: 10 to 15 minutes
- 600 g (about 1 1/4 lb.) of fresh strawberries, hulled and sliced
- About fifteen large fresh basil leaves, chiselled
- The juice of 2 limes
- 20 rhubarb stems 30 cm (12 inches) long
- A few drops of lemon juice
- 1/3 cup (80 mL) maple syrup
- Cut 450 g (3 cups) of strawberries into small cubes. Pass the remaining strawberries through the food processor until you get a puree consistency. Refrigerate the puree.
- Stir strawberries into small cubes, basil and half of the lime juice and let macerate in the refrigerator for at least 4 hours.
- Meanwhile, remove the coarser strands from the larger rhubarb stems before cutting into 1-inch (2,5 cm) pieces.
- In a saucepan, add a few drops of lemon juice to water and bring to boil.
- Cook 10 to 15 minutes, until a puree consistency is obtained.
- Take 500ml (2 cups) of cooked rhubarb and process until pureed.
- Take 180ml (3/4 cup) of the cooking juices and combine with maple syrup, remaining lime juice, cooked rhubarb and strawberry puree.
- Pour the soup into ramekins and garnish with strawberries. erve chilled.