Chilled Rhubarb Soup with Strawberry Puree Garnish

1. Place chopped rhubarb, sugar and 1 1/2 cups of the water in a medium sauce pan.
2. Cook over medium heat until rhubarb is soft, about 5 minutes.
3. Pour mixture into food processor and puree until smooth.
4. Add in vanilla, spices and lemon juice and pulse until well combined.
5. Pour mixture back into sauce pan.
6. Mix remaining 1/2 cup water with the cornstarch and add to the rhubarb puree.
7. Heat mixture over medium heat until it just comes to a boil, stirring the whole time. Once it reaches a boil, turn off heat.
8. Pour soup into a glass or metal bowl and place in the fridge or freezer to cool.
9. While soup is cooling, prepare strawberry puree by placing strawberries into the same food processor bowl and pureeing until smooth. Store in the fridge until ready to use.
10. To serve, pour rhubarb soup into serving dish and place a small amount of the strawberry puree in top.
11. Use a knife, skewer or end of a wooden spoon to “swirl” the puree into the soup.
12. Garnish with fresh mint or even a little bit of fresh whipped cream.