Rhubarb Soup with Wine

Aebleskiver and More, p. 66

1 tablespoon cornstarch

¾ cup sugar

1 cup water

½ teaspoon ground cinnamon

½ teaspoon nutmeg

3 slices of lemon

2 cups red wine

3 cups chopped fresh rhubarb

2 sticks cinnamon

Whipped cream

A Kessler's employee found me wandering around the liquor section. When I told them I needed wine to make soup, they said that a cheap Cab would do the trick.

Dissolve the cornstarch and sugar in the water; heat, stirring continually, until mixture reaches boiling point. Add the spices, lemon slices, wine, rhubarb, and cinnamon sticks. 

Rubarb from our garden! (By way of our freezer.)

Cook for 5 minutes or until rhubarb is tender. 

Beautiful stuff.

Remove cinnamon sticks and serve hot or cold. Top with whipped cream if desired.

The cream is nice in this. Served with some grilled chicken breast.

My Rating: 4/5 "This is really complex and memorable. You'd think the wine would overwhelm everything, but the flavors all mingle together wonderfully into a distinct new vibe. It's not something to eat a bunch of at once, but in smaller doses it's wonderful."