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CRAIGIE STREET BISTROT RHUBARB SOUP




Source of Recipe


Craigie Street Bistrot, Cambridge, MA


List of Ingredients




5 stalks fresh, local rhubarb, roughly diced
1/4-inch piece fresh ginger root, smashed
2 c. sugar
1/4 c. Perrier or other sparkling mineral water
Creme fraiche or vanilla ice cream

Recipe



Place the rhubarb, ginger and sugar in a heavy saucepan. Add water to cover by 1 inch.
Bring to a simmer and cook on low heat until rhubarb is completely cooked, soft and tender (basically almost pureed) 15 minutes or more, stirring constantly.
Push through a strainer and chill well. Just before serving, whisk in Perrier and garnish with 1 T. creme fraiche or a scoop of vanilla ice cream. Makes 4 servings.