2 pounds fresh rhubarb

2 teaspoons potato starch or cornstarch

1 cup sugar

6 cups water

Cinnamon (optional)

Raspberries (optional)

• Trim the rhubarb, peeling some of the stalks if necessary. Cut them into ½-inch pieces.

• Using a large saucepan, combine the rhubarb pieces, water, and sugar.

• Simmer for 6 minutes, or until tender, stirring several times. Allow to cool slightly.

• Whisk in the potato starch (or cornstarch), stirring well until the soup thickens slightly. Chill thoroughly.

• Ladle into individual soup bowls.

Serves 6

Garnish with a couple of shakes of cinnamon and a few raspberries.