Creamy strawberry and rhubarb soup

Serves 8-10

• 2 large stalks rhubarb
• 2 litres water
• 0 cloves
• 0.5 vanilla pod
• 1g strawberries
• 4 tbsp caster sugar
• 300g single cream
• 50g cooked pasta shapes

Step 1
Put the rhubarb into a large pan with the water, cloves and vanilla pod, bring to a boil, then reduce the heat to medium and simmer for 20 minutes, until the rhubarb is soft.

Step 2
Meanwhile, mash the strawberries and sugar in a bowl.

Step 3
Add to the pan, reduce the heat to low and cook for a further 20 minutes.

Step 4
Set aside to cool for at least 30 minutes, then mix in the cream.

Step 5
Put the cooked pasta in the bottom of each bowl and pour over the soup.