By: Chef Kevin Harris, Pictou Lodge
(POSTED: May 23, 2005)

Cold Rhubarb and Honeydew Soup

Ingredients

½ large honeydew, peeled and seeded

600 g fresh rhubarb

2 Tbsp honey

1 Tbsp chopped mint

200 ml water

Yoghurt

Directions

Bring water and honey to a boil in saucepan.  Add rhubarb and cook until soft and mushy (about 10 minutes). Cool completely. 
In a large blender, puree the cold rhubarb, honeydew melon, lime juice and mint.
Serve very cold, with a dollop of yoghurt in the bowl. Garnish with fresh mint.



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