Chef David Musial shows us how to make an unusual dish – rhubarb soup. The Chef gives us some interesting facts about rhubarb – it is a vegetable and not a fruit, it comes from Asia, and was originally used for medicinal purposes. Also, we need to know that the leaf of the rhubarb is not edible.
The rhubarb needs to be cleaned and the fibrous parts cut off. To make the soup, cut the rhubarb in one-inch chunks. Heat about 3 1/2 cups of water in a large pan; add the juice from an orange, a cup of sugar, and about 2 pounds of rhubarb. Bring to a boil and simmer until the rhubarb begins to fall apart.
The Chef then strains the soup or puts it through a food mill, adds some sugar, orange zest and triple sec, and serves it cold with crème fresh for a delicious treat.
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