Rhubarb soup with strawberries and mint
This delightful spring-summer dessert is light and easy to make. Plan on about 20 minutes preparation time. If fresh rhubarb is not available, frozen could most likely be substituted. As for the sugar, I prefer to use a half-and-half mixture of white sugar and cassonade, demerara or another raw sugar (but not brown sugar!).
1-1/2 pounds (700 g) rhubarb
4 cups (1 liter) water
1 cup (250 g) sugar
20 coriander seeds
1/2 pint (250 g) strawberries, stems removed.
Trim the ends off the rhubarb and rinse it thoroughly. Cut it crosswise into pieces about an inch (2.5 cm) long.
Combine the rhubarb, water, sugar and coriander seeds in a large pot. Bring to a boil. Turn down the heat and allow to simmer for about 10 minutes, until the rhubarb is very soft. Remove from heat.
Blend the mixture until it is thoroughly emulsified. Add half the strawberries and blend again.
Chill this soup for at least one hour. While it is chilling, cut the remaining strawberries into quarters.
When ready to serve, spoon the cold soup into dishes. Decorate with the strawberry pieces. Snip some mint on top. Serves 6-8.