Prep time:

Cooking time: 38 minutes

Total time:

Serves: 4

450g Rhubarb, washed & chopped

2 Onions, chopped

1 Carrot, chopped

30g Bacon, chopped

2tbsp Olive Oil

1ltr Vegetable Stock

50g Fresh Brown Breadcrumbs

Salt & Cayenne Pepper

1tsp Honey

Juliet Bidwell creates a Rhubarb Soup

  1. Blanch the rhubarb for three minutes and drain
  2. Heat the olive oil in a saucepan and sauté the onion, carrot and bacon until soft
  3. Add the stock, rhubarb, breadcrumbs, salt and pepper and gently simmer for 20 minutes
  4. Then magimix or blend, taste and adjust the seasoning and add a teaspoon of honey
  5. Serve with croutons

  • words:
  • pictures: David Merewether

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