Books & Spoons Recipe for CHILLED STRAWBERRY-RHUBARB SOUP

Rhubarb is one of those foods that takes me immediately back in time to the younger years, in a different country, with my family. It grew in the garden of my parents' summer place and was a stable ingredient during the childhood summers. 
Many rhubarb pies and crisps have been eaten with vanilla sauce, but I think my favorite is still the strawberry rhubarb chilled soup. 
To have oatmeal cookies with rhubarb soup is a must for me. I also like the soup to be on a runny side, instead of the pudding consistency that some enjoy. 
I eat it as it is, I eat it with yogurt, with müesli, with ice cream, with panna cotta... 
I hope you enjoy it! Till next time
~ Cheers!

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STRAWBERRY RHUBARB SOUP

• 4 cups ½-inch pieces rhubarb, fresh
• 3 cups water
• 1½ cups strawberries
• ½ cup sugar
• 1 TBSP Vanilla
• 2 TBSP cinnamon

1. Bring rhubarb, sugar, and 3 cups water to a boil in a large saucepan. 
2. Cook until the rhubarb is very soft and broken down about 5 minutes.
3. Add strawberries and let it gently boil for a minute.
4. Add vanilla and cinnamon
5. Transfer to a medium bowl. 
6. Refrigerate, stirring occasionally, until cool, at least 20 minutes. 

You can add mint, basil, even a dash of freshly ground black pepper on top for service.