3 cups strawberries, chopped and hulled
4 cups water
1 cup sugar
2 vanilla bean, seeds scraped out
6 fresh basil leaves
1. Place rhubarb, strawberries, and lemon juice in a large
pot and stir until the rhubarb starts to fall apart.
the rest of the ingredients and let the soup simmer for 15
3. Taste to make sure it’s sweet enough.
making sure all solids are out of the soup.
5. Chill for 1 hour
“How I loved rhubarb
when I was growing up!
I would usually ask my
grandmother for a tin cup
of sugar and I would dip the
rhubarb into it and eat. It
was so good.”