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Cold rhubarb soup

Cold rhubarb soup

1 to 1 1/2 pounds trimmed rhubarb

3/4 cup sugar

2 cups water

1 teaspoon vanilla extract

salt and pepper to taste

8 ounces sour cream

Trim, wash, and pat rhubarb dry. Dice into 1/2-inch cubes. Add sugar to water, bring to a boil, then add rhubarb. Return to a boil, then simmer for about 10 minutes. Add vanilla, salt, and pepper. Taste for sweetness. Cool, then, for those with refrigerators, refrigerate. Add a small scoop of sour cream.