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Rabarbersoppa (Rhubarb Soup)
From: Bec

From a Swedish cookbook of mine. Makes 6 servings.

SERVES 6

  • 2 lbs fresh rhubarb
  • 6 cups water
  • 1 cup sugar
  • 1 pinch salt
  • 2 tablespoons potato flour or cornstarch

Wash fresh rhubarb and remove skins.

Cut in pieces and cook in 6 cups of water and the sugar until tender.

Add a little water to potato flour or cornstarch and add to rhubarb, stirring until slightly thickened.