2 rhubarb stalks,chopped
2 cups of water
1 tbsp cornflour + 100 ml cold water
1-2 cups of strawberries,blend
100-150 g sugar
Boil the rhubarbs,water & sugar for 5 min.
Mix together the cornflour & cold water,stir it into the soup until thickens.
Whisk in the strawberry puree,take off the heat.
Let it cool a bit & serve with vanilla ice cream.