I no longer eat sugar or wheat so I had been wondering what I would possibly do with all our beautiful home grown rhubarb now that crumbles and pies are off the menu.
Then I came across various soup recipes which use rhubarb to cut through the sweetness of root vegetables. - This is my take on them - a soup which went down well at a family lunch yesterday - eaten by octogenarians and teens alike!
It is an unusual soup - really savoury, sharp and light.
Rhubarb, carrot and ginger soup.
Ingredients
2 tblsp olive oil
3 onions - chopped
2 cloves garlic - crushed
3-4 sticks of rhubarb - diced
10 carrots - diced
1 inch ginger
1 tsp ground cumin
2 tsp ground coriander
1 litre stock (chicken or vegetable)
1 tin coconut milk
2 tblsp fish sauce.
Fry the onions and garlic gently in the oil until soft.
Add in rhubarb, carrots, ginger, cumin and coriander and cook for 5 minutes - do not allow them to colour.
Add stock and simmer for 15 minutes until vegetables are soft.
Add coconut milk and whizz it all to a puree either in a blender or with a whizzy wand.
Stir in the fish sauce - this gives it a really rounded out flavour, stopping the rhubarb being too astringent.
When you want to serve heat it up gently and top with chopped coriander (or chives/basil/mint)
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