Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm, a recipe from Alain Labrie on the Worldwide Gourmet

Recipes>Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm

Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm Recipe

Recipe

Alain Labrie, Québec

Total time: 30 to 60 minutes

Preparation time: 15 minutes
Cooking time: 20-30 minutes

Difficulty: Easy

Chef's Note

If you use young rhubarb, you do not need to peel it. This makes a very refreshing dessert soup.

Ingredients

- Sugar

- A drizzle of lemon juice

- A bunch of chopped Lemon balm

- Homemade frozen yogurt

Method

Peel the rhubarb and cut it into pieces;
poach the rhubarb in a syrup (250 ml water to 80 ml sugar) until the rhubarb is cooked;
reserve a bit of the rhubarb to use as garnish; put the rest into a blender and liquefy;
add a little lemon juice and the chopped lemon balm;
pour into deep plates; garnish with a few spoonfuls of frozen yogurt.

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