This soup is more like a syrup that is great served with ice cream or Greek yoghurt.


  • 1 stem rhubarb, chopped

  • 2 tbsp red wine vinegar

  • 50g/2oz caster sugar

  • 150g/5¼oz water

  • Greek-style yoghurt or mascarpone, to serve


  • 1.

    Place the rhubarb in a bowl with two tablespoons water and cook in the microwave for 3-4 minutes to soften.

  • 2.

    In a pan, heat the red wine vinegar with the caster sugar and water. Bring to the boil and stir in the rhubarb. Serve with Greek yoghurt or a scoop of mascarpone cheese.

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