Ice cold rhubarb soup
Cut rhubarb stalks into thin slices.
Sprinkle with 1dl sugar and let them soak about ½ hour.
Bring water and the rest of the sugar to the boil with lemon juice
vanilla pod and cut into very thin strips. Cook until sugar is dissolved.
Come rhubarb in the syrup and remove the saucepan from the heat and let it soak until it is completely cold.
Season to taste with sugar or lemon. and set the soup in the refrigerator.
Server rhubarb soup with a ball of vanilla ice cream.
500 g thin rhubarb stalks
4½ cups sugar
¾ l water
1 citric, ca. ¾ cup juice
1 vanilla pod or 1 tsp. vanilla sugar
4 balls vanilla ice cream