Rhubarb made its first spring appearance at our local farmers market this weekend. I brought home one bunch and stewed it with a little water and turbinado sugar (leftover from making Mrs. Larkin’s prize-winning sugar cookies #2.) After enjoying a few slurps of its sprightly-flavored, melting goodness, I abandoned all thoughts of baking a crisp or cobbler, or of combining it with other fruits. To preserve its essential rhubarb flavor--faintly sweet yet tangy-- and flow, I improvised a creamy soup, served with homemade Challah croutons for a contrasting, buttery crunch. The crouton directions are given for one piece of bread, yielding two servings. For four or six servings, use two or three pieces of bread, and double or triple the amount of butter and oil.

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