Chilled Rhubarb Soup

By mhatkinson

Ingredients

• Simple Syrup:
• 2 cups sugar
• 1 1/2 cups water
• Soup:
• 6 1/2 cups sliced, trimmed rhubarb (about 2 1/2 pounds untrimmed)
• 1 1/2 ounces fresh ginger root, peeled and sliced into about 12 quarter-size slices
• 1 1/2 cups simple syrup

Preparation

Step 1

Simple Syrup:
In a small saucepan over medium-high heat, bring 2 cups sugar and 1 1/2 cups water to a simmer, stirring until the sugar dissolves. Simmer for 1 minute, then turn off the heat and allow to cool. Cover and refrigerate for as long as several weeks.

Soup:
In a large saucepan over medium heat, bring the rhubarb, ginger and simple syrup to a simmer. Simmer, stirring occasionally with a wooden spoon to break down the rhubarb, for 10 to 15 minutes. Force the soup through a medium (not fine) sieve, discarding the solids.
Pour the soup into a bowl and set aside to cool completely. Refrigerate until thoroughly chilled, at least 3 hours and up to 2 days. Serve cold.