Rhubarb Soup

• 4 cups rhubarb, washed and diced
• 5 cups water
• 1 1/2 cups granulated sugar
• 3 3-inch sticks of cinnamon
• 5 to 6 slices of lemon, seeded
• 4 cups red wine
• 16 ounces creme fraiche
• One stalk rhubarb, julienned, 2 inches long

1. Place the rhubarb, water and sugar in a large pot.
2. Stir and simmer over medium heat for 20 minutes or until the rhubarb is soft.
3. Add the cinnamon, lemon slices and red wine and simmer for 15 minutes.
4. Remove from the heat and strain the soup through a sieve.
5. Allow the soup to come to room temperature, cover and refrigerate.
6. Serve the soup very cold in bowls with a dollop of creme fraiche and julienned rhubarb.

rhubarb, water, sugar, cinnamon, lemon, red wine, stalk rhubarb

Taken from cooking.nytimes.com/recipes/7763 (may not work)