If you have never eaten rhubarb flowers or to prepare them properly, check out this basic post 🙂

So the day, I served a side dish at a meal of rhubarb flower and we got talking about that they have built in lemon and that I thought they would be great in a version of sweet and sour soup.. my friend said or carrot ginger..

Carrot Ginger rhubarb Flower Soup

• one small onion- peeled and chopped
• one clove garlic- peeled and chopped
• one small piece fresh ginger- peeled and chopped or replace with dried
• 4 cups of veggie or chicken stock
• half cup of rhubarb flowers
• 3 cups of peeled, diced carrots
• 1 large peeled an diced potato
• salt, pepper, dill seed

ok, in a heavy bottom steel pot, add a touch of oil, and then add the onion, garlic an ginger, cook till onion is clear, then add broth, and all veggies, cook at a simmer approx. 20 to 30 min till the veggies are tender and cooked though, cool briefly and hit it with the stick blender or carefully transfer to blender and blend together till smooth. Serves 4

if you want a richer version add 1 tsp of heavy cream per bowl or small pat of butter placed in the center bowl, the cream or butter added fat which gives the soup a much richer taste.. its good both ways