Blushing rhubarb bisque with Challah croutons

Blushing rhubarb bisque with Challah croutons

Blushing rhubarb bisque with Challah croutons


Serves 6

Ingredients
  • For the rhubarb bisque
  • 6 stalks of fresh rhubarb, cut into 2-inch pieces
  • 1/2 cup water
  • 1/2 cup turbinado sugar
  • 6 ounces canned coconut milk (not lowfat)
  • 1 tablespoon agave syrup (or granulated sugar)
  • 1 tablespoon calvados
  • 1 teaspoon vanilla
  • Croutons (for 2 servings)
  • 1 piece thick slice of raisin challah (or other raisin or egg bread), crust trimmed off and cut into 1- inch squares
  • 1/2 tablespoon butter
  • 2 teaspoons toasted walnut oil
  • 1/8 teaspoon sea salt (especially if butter is unsalted)
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