Rhubarb and strawberry soup

Serves 4

Rating (4 ratings)


150 g rhubarb, chopped
400 ml water
1 stick cinnamon
1 tsp (3 g) potato starch
50 ml water
500 ml (250 g) strawberries
50-75 ml (45-70 g) Dansukker Fructose


Put the rhubarb, water and cinnamon stick in a saucepan. Bring to the boil and simmer for 5 minutes. Mix the potato starch with the water and stir into the soup to thicken it. Remove the cinnamon stick. Liquidise the strawberries, then whisk the strawberry pulp into the soup. Chill. Add fructose to taste. Serve with a small biscuit or rusk if desired.

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