calories: 152, protein: 2 g, carbs: 34.7 g, fat: 1.7 g, sugars: 26.5 g, sodium: 24 mg
on the trail:
Bring to a boil 1/2 cup water.
Pour rhubarb into the pot; add vanilla powder and sugar.
Bring to a boil and simmer for about 5 minutes.
Mix potato starch with 1/4 cup cold water and stream it into the pot, stirring.
Cook on low heat until soup thickens, then immediately remove from the heat. Allow to cool slightly.
Serve topped with whipped cream.
Rhubarb goes well with ice-cream, yogurt or whipped cream too.