CHILLED RHUBARB SOUP

Chilled Rhubarb Soup image

Provided by Martha Stewart

Number Of Ingredients 8

1 pound rhubarb, peeled and cut into 1/4-inch-thick pieces (about 4 cups)
1/2 cup granulated sugar
1 stalk fresh lemongrass (bottom 8 inches only), crushed
1 small bunch fresh mint
1 bottle (750 ml) dry red wine
1 1/4 cups confectioners' sugar
1/2 teaspoon cornstarch
Mint Ice Milk

Steps:

Stir together rhubarb and granulated sugar; set aside. Tie together lemongrass stalk and mint with kitchen twine to form a bundle; set aside.
Bring wine to a boil in a medium saucepan; cook until reduced to 2 cups, about 10 minutes. Remove from heat.
Whisk together confectioners' sugar and cornstarch. Whisk in 2 tablespoons water. Whisking reduced wine, add cornstarch mixture. Stir in rhubarb mixture.
Bring wine mixture to a boil. Add lemongrass-mint bundle. Remove from heat; let cool completely. Refrigerate until cold, at least 1 hour (or overnight).
Discard bundle. Divide soup among 4 chilled bowls. Dip 2 tablespoons in hot water, and use them to form 4 scoops of ice milk. Place 1 scoop in each bowl.