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Rhubarb soup with strawberries and pure apple juice



Cooking Time:

30 minutes

Preparation Time:

45 minutes

This is what I need:

– 500g rhubarb
– 250g strawberries
– 80cl Vitamont apple juice in conversion towards OF
– 25cl Clementine juice Vitamont
– 2 teaspoons honey
– some lemon verbena leaves

Let’s get started!

1- Heat the apple juice, verbena leaves and honey in a saucepan over low heat for 15 minutes.

2- Peel the rhubarb stalks, taking care to remove the threads. Cut into 2cm long pieces.

3- Add the rhubarb to the saucepan and cook for 10 to 15 minutes until the pieces are tender.

4- Pour the soup into a salad bowl. Add the whole hulled strawberries and the clementine juice.

5- As soon as the soup has cooled, put it in the refrigerator for a few hours.

6- Serve your soup in a bowl

The little trick

Enjoy your soup with speculoos!

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