Make Rhubarb Soup - The Victorian Way
In this video Mrs Crocombe shares how to make a light soup using forced rhubarb from the kitchen garden.
She includes the ingredients so you can try making it yourself.
- 6 stalks of rhubarb
- 1 litre veal or beef stock
- 1 small onion
- 2 thin slices of bread, plus extra for croutons
- Salt and pepper
Take half a dozen sticks of fine young rhubarb, peel them, and cut them into short lengths.
Throw the rhubarb into a quart of good veal or beef stock and add a moderate sized onion, two thin slices of bread, and a little salt and pepper.
Let the liquor boil, remove the scum as it rises, and simmer the soup until the fruit is quite tender - around 30 minutes.
Strain it, and serve with toasted sippets (croutons).