Rhubarb Soup

• 4 cups rhubarb, cut into 1-inch pieces
• 3/4 cup sugar or honey
• 1 cup water
• 1 cup white wine (a light fruity variety such as pinot grigio)
• 4-5 cardamom pods lightly crushed, or 1 tsp. ground cardamom
• 1 teaspoon vanilla extract
• 1 cup strawberries, washed and sliced (optional)
• sweetened whipped cream for serving
• 2 teaspoons cornstarch, dissolved in about 1/4 cup warm water

1. In a medium pot, bring the rhubarb, sugar/honey, water, wine, cardamom, vanilla, and strawberries (if using) to a boil.
2. Lower the heat very low and simmer until the rhubarb is soft and falling apart, 20-25 minutes.
3. Remove the cardamom pods (if using ground cardamom then just continue). Turn the heat up to medium, and stir in the dissolved cornstarch. Stir until the soup thickens, 2-3 minutes, then remove from heat. Allow to cool to room temperature, or chill in the refrigerator.
4. Serve in bowls, generously topped with sweetened whipped cream. If desired, you can also put cubes of pound cake in the bottoms of the bowl and spoon the soup over them.

rhubarb, sugar, water, white wine, ground cardamom, vanilla, strawberries, serving, cornstarch

Taken from food52.com/recipes/4288-rhubarb-soup (may not work)