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Ingredients
- 500 g rhubarb
- 120 g carrots
- 1 red onion
- 80 ml grape seed oil
- 1 tsp himalaya salt
- ½ tsp anise seeds
- ¼ tsp ground white pepper
- 600 ml water
- 200 ml cream
Directions
- Wash the rhubarb and carrot well and peel them. Cut the rhubarb into 2 cm pieces, grate finely the carrot.
- Heat in a pan 1 tbsp of oil put onto the finely chopped onion, sauté for 2-3 minutes. Add the vegetables, season with salt, pepper and anise. Pour onto the water bring to the boil and put a lid on, boil until everything become tender, it takes for about 6-8 minutes. Stir in the rest of the oil, leave to cool.
- Pour in a blender, add the cream and blend until really smooth. Put in the regrigerator and chill. Serve it very cold.
- If you find the taste too sour or unusual, do not add sugar! Instead of it add a little cream or milk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 89 | 60% |
| Total Fat 10.14g | 13% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 51mg | 2% |
| Potassium 483mg | 14% |
| Total Carbs 13.45g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.83g | 4% |
| Protein 2.86g | 5% |
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