Rhubarb and strawberry soup
Wash and cut the rhubarb in pieces.
Wash and hull the strawberries.
Combine the rhubarb, sugar and water in a pan.
Bring to a boil.
Cover and let simmer for 12 to 15 minutes or until the rhubarb is tender.
Drain and press on the pulp to extract the juice.
In the mixer, purée 750 ml of strawberries with the rhubarb juice.
Pour in a bowl.
Put in the fridge.
Before serving, add the sherry and one cup of sliced strawberries.