Chilled Rhubarb Soup

Rhubarb is an under-appreciated item to cook with, and subsequently rarely makes it onto many menus. That's a shame, because the bright red stalks can compliment a number of dishes quite nicely. Although the rhubarb leaves are toxic, the stalks have both culinary and medicinal uses. Fresh, raw stalks are crisp (much like celery) and have a bright, tart taste. You will most often find the plant's stalks are cooked until softened, then created into pies, breads, muffins, soup and other dishes where their sassy flavor is welcomed.

This recipe creates a wonderful Spring or Summer-time break from the ordinary. The chilled soup is sweet yet tart, and very light in texture. As a bonus, it can be made in about the time it takes to boil water, making it a perfect weeknight treat.

CHILLED RHUBARB SOUP
1-1/2 pounds trimmed rhubarb
3/4 cup sugar
2 cups water
1 teaspoon vanilla
mascarpone (or sour cream)

Trim, wash, and pat rhubarb dry. Dice into 1/2-inch cubes. Add sugar to water, bring to a boil, add rhubarb. Return to boil, & simmer for 10 minutes. Add vanilla. Chill. Serve with a dollop of mascarpone or sour cream.