Rhubarb and verbena soup


  • 3 stalks of rhubarb
  • 100 g of sugar
  • 2 sprigs of fresh verbena
  • dry biscuits of your choice


  1. Pour 50 cl of water, the sugar and 1 sprig of verbena into a saucepan. Mix well and bring to a boil.

  2. Remove the ends of each rhubarb stalk (if it is organic, there is no need to peel it). Cut the stems into 2 cm sections. Add these to the syrup and cook them for about 2 minutes. Remove from heat and let cool for at least 2 hours.

  3. Pour the soup into deep plates, decorate with a few fresh verbena leaves and enjoy with biscuits.

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