valentine's day recipe:

chilled rhubarb with vanilla and mint

ingredients

rhubarb stalks 10 pc
vanilla pod/bean 1 pc
water 1 lt
sugar 300 gm
mint leaves sq
lemon 1 pc

production

1. Place soup bowls or coffee cups and saucers in the freezer for 2 -3 hours
2. Peel the rhubarb and cut it into thin slices (cut some on a 45 degree angle for garnish)
3. Put the rhubarb peel in a saucepan with the water, sugar, vanilla pod (split down the centre) and the juice of the lemon and the mint leaves
4. Bring to the boil and simmer for 10 minutes
5. Sieve the liquid and add the rhubarb, bring it to the boil and simmer for 10 minutes, take off the heat and leave to cool slightly
6. Liquidise and sieve, taste and add some clear honey to taste if required
7. Place in the refrigerator or freezer until ice cold
8. Serve the soup in ice cold bowls, with the sliced rhubarb and some mint leaves

chef notes:

 

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