Rhubarb Soup with Almond Bisquit and Mango Sorbet

This recipe serves:  6

1 cup white wine
1 cup sugar
1 star anise (1 whole piece)
1 cinnamon stick
2 cups water
1 teaspoon salt
1 tablespoon grenadine

4 eggs, separated
1 cup sugar
2 cups almond flour, or all-purpose flour

Premium mango sorbet or vanilla ice cream
diced mangoes for garnish
For the soup:
(prepare one day ahead)
1. Combine all ingredients except for the peeled and diced rhubarb in a medium saucepan (reserve the rhubarb in a large bowl).

2. Simmer on low for 45 minutes.

3. Pass the soup through a strainer (straining out the star anise and cinnamon) onto the peeled and diced rhubarb reserved in a bowl.

4. Let cool. Cover and refrigerate overnight.

For the bisquit:
5. Beat the egg whites and sugar with an electric mixer until stiff peaks form.

6. Fold in the egg yolks, followed by the flour.

7. Place in buttered and floured 9-inch cake pan.

8. Bake at 350° F for 15-20 minutes until a toothpick comes out dry.

9. Let cool and invert cake onto a cutting board (it should be light and fluffy).

10. Cut out 6 circles large enough to hold a small scoop of sorbet. (You will have about half of the cake left over, so save and enjoy later.)

For the presentation:
11. Pour rhubarb syrup into 6 shallow soup bowls.

12. Place bisquit in center of each bowl.

13. Place scoop of sorbet or ice cream on top.

14. Garnish with diced mango.

Serving Size: about 3/4 cup

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