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Rabarbarsuppe

Soups
Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Rabarbarsuppe

0.5tbspNonoxal
1tbspGrated lemon rind
1dlWater
1.5Rod vanilla
100-125gSugar
2tbspPotato flour
750gRhubarb

Instructions for Rabarbarsuppe

To prepare the Rabarbarsuppe recipe, please follow these instructions:

Rhubarb stalks are washed, cut into smaller pieces and boiled in water together with the lemon zest and vanilla approx. 20 minutes to the rhubarb is cooked out. The juice is filtered from the juice bag.

The juice is put back over the heat, season with sugar and add nonoxal, which neutralizes the oxalic acid, as rhubarb contains.

When the soup when the boiling point, off the heat, and the soup is smoothed over with the udrørte potato flour.

Can be served both hot and cold

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