Rhubarb cold soup with cream vanilla pudding

Many people don't like rhubarb because it's too sour. But there's a way to conjure up a wonderfully sweet rhubarb cold soup. It should be noted that it is exclusively red rhubarb and it is only sweetened after cooking. The harvest season is short, because after June 24th, the rhubarb season officially ends. Rhubarb contains the toxic oxalic acid. Therefore, it is poisonous raw. Only the stalks are prepared and not the leaves. Ingredients list for 4 people

500 g Rhubarb red

500 ml Water

to taste Sugar

30 g Cornstarch

1 tbsp Lemon juice

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