White Chocolate and Rhubarb Soup with a Hint of Whiskey and Ginger
3 sticks Chopped rhubarb
75g White chocolate
2 tbsp Whiskey
1 tsp Lemon juice
50g Fresh ginger peeled and grated
25g Caster sugar
Dissolve the 25g caster sugar with 4 tablespoons of water in a saucepan over a low heat. Add the grated ginger and bring to boil. Remove from heat and leave to cool, when cold remove the grated ginger from the syrup and discard the ginger. Leave the ginger syrup to one side and do not refrigerate.
Gently heat the butter in a frying pan and quick fry the chopped rhubarb for a few minutes until the rhubarb is soft. Add the ginger syrup, whiskey, lemon juice and white chocolate and cook on a low heat until the chocolate is completely melted. You can serve this smooth just puree with a stick blender.
Pour into glasses and serve with some freshly baked madaline or short bread fingers.