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Rhubarb I like to give credit to Canada for having Rhubarb on it’s list of indigenous produce items.  This is true, however the further reality is that the medicinal and horticultural use of Rhubarb is recorded as far back as 2700 B.C. in Ancient China. Here are a few interesting historic facts: Rhubarb was given to the Wu emperor of the Liang dynasty (reign: 557-579) to cure his fever but only after warning him that rhubarb, being a most potent drug, must be taken with great moderation. Rhubarb was transported to the throne as tributes from the southern parts of China during the Tang dynasty (618-907). During the Song dynasty (960-1127) the rhubarb is taken in times of plague. The Guangzong emperor (1620-1621) is miraculously cured from some severe illness he got after having had a joyful time with four beautiful women sent to him by a high official, cured with rhubarb, naturally. Rhubarb us certainly a great plant in many ways, and of course very yummy to eat in a long list of dishes.  It tastes so good, and is very versatile. We all know Rhubarb as a "Pie Plant" but the recipe below will just give you an example of the versatility of this healthy nutritional medicinal plant. I am sure this recipe will quickly escalate to your favourites list, as it has for me. Chilled Rhubarb Soup Prep Time: 12 Minutes Cook Time: 15 Minutes Ready Time: 27 Minutes Ingredients 6 sticks of rhubarb 1 small white onion (chopped) 1 clove garlic (chopped) 1 tsp ginger (chopped) 1/4 Jalapeno (chopped) 1/2 tsp Cinnamon 1 tsp butter 1/2 a stick of vanilla 1/4 cup Almond milk (you can use heavy cream, if you like richer soups) 5 cups Chicken Stock (you can use vegetable stock, if you want to make this a vegetarian recipe) 5 sprigs of mint 1/2 lemon season to taste Directions 1. In a heavy bottom saucepan, melt the butter and add the onions, ginger, garlic, peeled and sliced rhubarb and sauté till the onions are translucent. 2. Add the cinnamon and continue to sauté for 2 minutes. 3. Add the chicken stock, juice of the lemon, vanilla and mint and simmer for 10 minutes. 4. Take it off the heat and in a blender, blend the soup, and chill. 5. Once cold, adjust the consistency of the soup with the Almond milk. 6. Adjust the seasoning. and Serve Cold...  thinly sliced caramelized rhubarb or shaved mint can be used as great garnishes for this wonderful soup. 7. Enjoy with a fresh home-made loaf of bread. Serves 8.
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