Rhubarb soup with verbena

1. Peel the rhubarb with a peeler and cut into sections. Wash, dry verbena stalks and thin out.

2. Add sugar and 30 cl of water in a saucepan, bring to a boil and add the chopped rhubarb. Cook for 20 minutes over low heat.

3. Remove the rhubarb soup from the heat and add the verbena. Let cool, then refrigerate for 30 minutes.

4. Divide rhubarb soup among 4 shallow bowls. Decorate vwith erbena stems. Serve chilled.

Photo credit: Sucré Salé