Rhubarb and Roasted Strawberry soup with cinnamon

This year I have had somewhat of a love affair with rhubarb. I just can't get enough of it. I have always liked it but never actually cooked with it before. There are so many different ways to use rhubarb see my raspberry rhubarb buckle for one, but I have also tried it in pancakes, in drinks, and in yogurt parfaits. But the most delicious dish so far this summer was this Rhubarb and Roasted Strawberry Soup.
I had a taste of this soup one evening at work. It was part of the menu for one of Cook's cooking classes and sometimes the retail staff gets little samples. At the first taste of this soup I was in love! It is perfectly sweet, perfectly tart with subtle hints of cinnamon, nutmeg and vanilla. Just utterly heavenly. You can serve it warm, or cold. I served it at room temperature with a little scoop of vanilla ice cream. My kids thought it was strange to have soup for dessert, but after the first taste they were all smiles, begging for more.

Rhubarb and Roasted Strawberry Soup
2 pounds fresh rhubarb, trimmed and roughly chopped

(about 8 cups)

6 cups water

1cup sugar

1 vanilla bean, split and scrapes

1 cinnamon stick

1/2 teaspoon ground nutmeg

1/4 cup fresh lemon juice (about 2 lemons)

1 quart strawberries, hulled

For garnish:
2 stalks rhubarb, thinly sliced
2 tablespoons sugar
1/2 cup water

Preheat oven to 400 degrees.
Combine the first 6 ingredients (use vanilla bean shell also) in a large saucepan and bring to a boil.
Reduce to a simmer, and cook until rhubarb is very tender, about 20 minutes.
Meanwhile place whole strawberries on a baking sheet lined with parhment paper.

Bake for about 12-15 minutes, or until strawberries are beginning to soften and give up their juices.
Add strawberries to the soup and use a potato masher to break up all rhubarb and strawberry pices. Fish out vanilla bean shell and cinnamon stick aand discard.
Chill immediately, and add lemon juice when cooled.

To garnish:
Combine the sliced rhubarb with the sugar and water in a small saucepan. Heat gently over medium heat for about 3 minutes. Set aside and cool. Add garnish to soup right before serving.

Serves 8 well

Thanks to chef Kevin Wencel at Cooks of Crocus Hill for this wonderful recipe