Rabarbarasúpa

Rhubarb foam soup

Ingredients for four people

1 kg rhubarb
1 liter of water
1 Tbsp potato flour
2 Tbsp water
3 eggs
150 g sugar


Preparation

Wash and clean the rhubarb, cut it into thin slices and put it in boiling water. Let the whole thing cook for about 5 - 10 minutes.

Then carefully puree everything.

In a separate container, mix the potato flour with 2 tablespoons of cold water, pour into the soup and bring to the boil again.

Separate the eggs.

In a mixing bowl, beat the egg yolks with the sugar until fluffy.

Beat the egg whites in a second mixing bowl until stiff.

Then carefully fold the egg yolk and sugar mixture into the egg whites.

Remove the soup from the heat, slowly add the egg mixture and stir in.

Then serve the rhubarb soup straight away.

[Translated from here.]