Rhubarb and Strawberry Soup

This vivid red soup makes a lovely lunch or soup course for an elegant dinner.

Ingredients:

• 5 stalks of rhubarb
• Salt
• A few verbena leaves
• 3 tablespoons sugar, plus more to taste
• 3 1/2 cups strawberries

Directions:

1. Cut the ends off the rhubarb and peel the stalks. Slice the rhubarb diagonally into thick, 3-inch pieces.
2. Place the rhubarb in a bowl, sprinkle generously with salt and place in the refrigerator for 1 hour. Then drain the water that accumulated in the bowl and rinse the rhubarb.
3. Add 1 cup water to a hot pan. Add 3 tablespoons of sugar and the verbena leaves. Add the rhubarb and sprinkle with a little more sugar. Let cook until the rhubarb is soft.
4. Wash the strawberries and cut in half. Add to the rhubarb and turn off the heat. Stir once and let the mixture poach in the warm pan for 5 minutes, with the heat off.
5. Transfer to a bowl and serve warm. If you prefer a smoother soup, use a hand blender or food processor to get the desired consistency.

This recipe is courtesy of Gourmandize.com.