Blushing rhubarb bisque with Challah croutons

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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