Norwegian Rhubarb Soup

If you've never had rhubarb before, you're in for a treat.

If you've had rhubarb lots of times before, you're still in for a treat.

This fruity dessert soup, served cold, has a wonderful orange undertone with a hint of cinnamon.  It's not hard to make, and it's so delectable I would suggest doubling the recipe.  The Norwegian master chef, shown here, 

says it should serve six to eight, but I have a feeling Kahuna and I could dust this off handily all by ourselves.  It is that good.

The garnish, you may notice, is a strawberry, mint leaf, and meringue.  These are optional; if you have the time, the meringue makes a nice touch.  But if you have time to make only the soup, feel free to serve it meringue-less.

 Try this.  Not kidding.

RHUBARB SOUP
4 c. diced rhubarb (cut into pieces 3/4-inch to 1-inch long)
4 1/2 c. water, divided
1 c. sugar
1 t. grated orange peel
1 orange peel (section off the peel in large pieces; you will fish it out of the soup later)
1 cinnamon stick OR 1/4 t. ground cinnamon
2 T. cornstarch
1/2 t. vanilla
(optional) 2 T. Grand Marnier (with the yellow cord around the neck, if you have it; otherwise regular Grand Marnier or other orange flavored liqueur)

In large pot, place rhubarb, 4 c. of the water, sugar, orange peel (both grated and large pieces), and cinnamon.  Boil for one minute.  Reduce heat and simmer 20 minutes. 

Mix cornstarch into 1/2 c. water.  Stir into soup until it thickens slightly, stirring constantly.  Remove from heat.  Add vanilla.  Add liqueur if using.  Let cool and cover with plastic, refrigerating until chilled.  Remove cinnamon stick and large orange peels and serve, garnished with whole strawberry, a mint leaf, and a small meringue island, if desired.

MERINGUE ISLAND (optional garnish)
3 egg whites
6 T. sugar
4 c. milk

Beat egg whites; add sugar gradually.  Boil milk, drop in egg mixture by soup spoonfuls; turn, and drain.