Growing up in Norway it was always a race to use as much of our rhubarb before midsummer as we could eating it raw with sugar, putting it in cakes, making jams, puddings and soups. If you waited till after midsummer they would be too big and unusable.
Today I want to share with you my favorite recipe for Rhubarb soup.
Cut the rhubarb in 1/4 inch slices and put it in a pot with the water and sugar. Give it a good boil.
When all the pieces have cooked through it is ready for the mix of Potato starch and water. Stir the soup thoroughly while you pour the starch into it otherwise it will get lots of lumps.
It is delicious both warm and cold, and if you were here I would share my big pot of soup with you . Please enjoy.