Cold rhubarb soup
Combine the rhubarb, sugar lemon rind and cinnamon stick in a large thick bottom pan.
Add 600 ml of water.
Slowly bring to a boil. Turn down the heat and let simmer until the rhubarb starts to break apart.
Mix the starch with 60 ml of white wine.
Pour the rest of wine in the pan, bring to a boil and add the starch mixture, stirring constantly.
Keep cooking for 5 minutes, stirring constantly.
Remove the cinnamon stick and purée the mixture in a mixer.
Pour the soup in a bowl and let cool, stirring. Refrigerate for at least 8 hours.
Add sugar or lemon juice if necessary.
Before serving, mix a few spoonfuls of soup with 30 ml of cream, and add this mixture to the soup.
Pour the soup into individual cold bowl and pour 15 ml of cream over each.
Sprinkle with cinnamon.
Yield: 4 servings.