Chilled Rhubarb Soup Recipe

Ingredients

1 pound rhubarb, peeled and cut into 1/4-inch-thick pieces (about 4 cups)

1/2 cup granulated sugar

1 stalk fresh lemongrass (bottom 8 inches only), crushed

1 small bunch fresh mint

1 bottle (750 ml) dry red wine

1 1/4 cups confectioners’ sugar

1/2 teaspoon cornstarch

Mint Ice Milk

Preparation

Stir together rhubarb and granulated sugar; set aside. Tie together lemongrass stalk and mint with kitchen twine to form a bundle; set aside.

Bring wine to a boil in a medium saucepan; cook until reduced to 2 cups, about 10 minutes. Remove from heat.

Whisk together confectioners’ sugar and cornstarch. Whisk in 2 tablespoons water. Whisking reduced wine, add cornstarch mixture. Stir in rhubarb mixture.

Bring wine mixture to a boil. Add lemongrass-mint bundle. Remove from heat; let cool completely. Refrigerate until cold, at least 1 hour (or overnight).

Discard bundle. Divide soup among 4 chilled bowls. Dip 2 tablespoons in hot water, and use them to form 4 scoops of ice milk. Place 1 scoop in each bowl.