Rhubarb-Orange Soup

• 1 medium orange
• 2 pounds rhubarb
• 1 cup sugar
• Sour cream, lightly sweetened yogurt, creme anglaise, whipped cream, creme fraiche, or vanilla or other ice cream, optional

1. Zest orange and mince zest; juice the orange.
2. Remove string from rhubarb, then cut rhubarb into roughly 2-inch lengths.
3. Combine rhubarb, sugar, 4 cups water, orange juice and half the zest in a saucepan and bring to a boil.
4. Wrap and refrigerate remaining zest.
5. Turn heat to medium and cook for 10 to 15 minutes, until rhubarb begins to fall apart.
6. Chill; if you're in a hurry, pour mixture into a large bowl and set that bowl in an even larger bowl filled with ice water.
7. When cool, whisk briefly to break up rhubarb, adding reserved zest at same time.
8. Serve cold, with sour cream or any of the alternatives listed.

orange, rhubarb, sugar, sour cream

Taken from cooking.nytimes.com/recipes/9063 (may not work)