Served as a starter. Speciality - Cold Soup, Dairy free, Egg less, Gluten free, Wheat free, Appetiser

British

Rhubarb sticks - 3

Vanilla Pod - half

Water - 400 ml

Sugar - 125 gm

Fresh Mint - 3 Sprigs

Lemon - 1

Remove the leaves of the mint sprigs and store them separately. Peel the rhubarb roughly and place the peel in a saucepan. Squeeze out juice from the lemon. Cut the rhubarb into thin slices. Add water, sugar, vanilla pod, lemon juice and the mint stalks. Bring to the boil. Cook over low heat for 10 more minutes. Strain into a clean saucepan. Add the rhubarb slices. Bring to the boil and remove from heat then immediately. Allow to cool a bit. Then place in a food processor and process into a smooth puree. Transfer to a serving bowl, cover with cling-film and refrigerate until ready to serve. Garnish with thinly shred mint leaves. Serve cold.

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