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

Ingredients:

• 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

Preparation:

1. 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.
2. Stir strawberries into small cubes, basil and half of the lime juice and let macerate in the refrigerator for at least 4 hours.
3. Meanwhile, remove the coarser strands from the larger rhubarb stems before cutting into 1-inch (2,5 cm) pieces.
4. In a saucepan, add a few drops of lemon juice to water and bring to boil.
5. Cook 10 to 15 minutes, until a puree consistency is obtained.
6. Take 500ml (2 cups) of cooked rhubarb and process until pureed.
7. Take 180ml (3/4 cup) of the cooking juices and combine with maple syrup, remaining lime juice, cooked rhubarb and strawberry puree.
8. Refrigerate.
9. Pour the soup into ramekins and garnish with strawberries. erve chilled.

Bon appétit!