Chilled rhubarb soup
Serves 4
Ingredients
1/2 kg chopped rhubarb
1 piece fresh ginger, the size of a sugar lump
700 ml water
100-150 ml Dansukker Fructose
To thicken the soup
2 tbsp potato starch
50 ml water
Garnish
1 lemon, thinly sliced
Ice cubes
Boil the rhubarb and ginger in the water for 5 minutes. Strain. Discard the rhubarb and ginger. Return the liquid to the pan and bring back to the boil. Mix the potato starch with a little water and stir into the soup to thicken it. Allow to cool. Add fructose to taste. Chill. Add the lemon slices and ice cubes just before serving. If desired, serve with a small biscuit.
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