Rhubarb Soup

Ingredients

• 500 grams Fresh rhubarb stalks, washed and chopped into 1-inch pieces
• 1 liter Water
• 3 strips Lemon peel strips (yellow part only)
• 150 grams Granulated sugar (adjust to taste)
• 60 ml White wine
• 2 large Egg yolks
• 100 ml Heavy cream (alternative to egg yolks) (Optional: Can be used instead of egg yolks for a simpler preparation)

Instructions

1. 1Wash the rhubarb stalks thoroughly and chop them into small pieces. Using a vegetable peeler, remove strips of lemon peel, avoiding the bitter white pith.
2. 2Place the chopped rhubarb, water, and lemon peel in a large pot. Bring to a boil, then reduce heat and simmer until the rhubarb is completely soft and has released its juices.
3. 3Strain the mixture through a fine sieve or muslin cloth into a clean bowl or pot to extract the clear pink juice. Discard the pulp or save it for another use (like a fruit fool).
4. 4Return the clear rhubarb juice to the pot. Add the sugar and white wine. Stir over low heat until the sugar is completely dissolved.
5. 5In a separate small bowl, beat the egg yolks until smooth. Slowly pour a ladle of the hot rhubarb liquid into the yolks while whisking constantly to temper them (prevent scrambling). Pour the tempered yolk mixture back into the main pot of soup. Cook over very low heat, stirring constantly, until slightly thickened. Do not let it boil.