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Ingredientes
- 5 sprg mint
- 4 stk rhubarb
- 2 c. Water
- 6 ounce Sugar
- 1/2 x Vanilla bean
- 1 x juice of 1 lemon
Direcciones
- 1. Remove the leaves from the mint sprigs and set aside. Peel the rhubarb and reserve the peels. Thinly slice the stalks.
- 2. Put the rhubarb peel in a saucepan with the water, sugar, vanilla bean, lemon juice, and leafless mint sprigs; bring the mix to a boil, reduce the heat, and let simmer 10 min. Sieve the liquid and add in the rhubarb slices. Bring it to the boil, then remove it from the heat to cold; chill.
- 3. Cut the mint leaves into thin strips. Serve the soup ice cool with the minced mint leaves on top.
- Serves 8 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 8 servings | |
| Calories 87 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 62mg | 2% |
| Total Carbs 22.25g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 21.45g | 14% |
| Protein 0.22g | 0% |
