Strawberry Rhubarb Soup

Makes 6 servings

1 quart strawberries, trimmed 2 pounds rhubarb ½ cup sugar, plus as needed 1 vanilla bean, split and scraped ½ lemon, ¼-inch slices 1 small cinnamon stick

Instructions: Cut about one quarter of the strawberries into small dice and reserve for garnish. Slice about ¾ of the rhubarb into 1-inch-thick slices and reserve the remainder.

Combine the remaining strawberries, sliced rhubarb, sugar, vanilla bean (pod and seeds), lemon and cinnamon stick in a saucepan. Add enough water so that all but the top ¼ inch of the fruit is covered. Over moderate heat, bring to just under a simmer. Simmer gently for 1½ to 2 hours to extract the flavor from the fruit.

Meanwhile, slice the remaining rhubarb into ¼-inchthick slices.

Prepare an ice bath using two stainless-steel bowls. Place a fine-mesh sieve in the top bowl and line it with cheesecloth. Pour the cooked fruit mixture into the bowl and strain it through the cheesecloth. The soup should be clear. Adjust sweetness with additional sugar, if needed.

Return about 1 cup of the soup to the saucepan and bring to a boil. Remove from the heat and add the sliced rhubarb. Allow to cool, checking the rhubarb periodically to see if it is tender. If it is not yet tender after the soup has cooled, heat the soup gently to poach the rhubarb. Cool the rhubarb mixture over an ice bath and add it to the soup base.

Serve the soup chilled and garnished with the poached rhubarb and diced strawberry.