Cold rhubarb soup

Ingredients for Cold rhubarb soup

Instructions for Cold rhubarb soup

To prepare the Cold rhubarb soup recipe, please follow these instructions:

Water, juice and approx. Put 1 dl of sugar into the boil.

Rabbits in pieces of 3-4 cm are added and slowly boiled. Then take off the heat so that it can stand for 1/2 -1 for the rhubarb pieces to not boil completely.

Season with sugar.

Bring again to boil, remove the flask, add the jerk (do not boil). The soup must be leveled so that it is slightly thinner than you want to serve it as it gets thicker upon cooling.

Serve cold or hot.