Rhubarb in soup?? Yes, it sounds strange, but it is quite delicious!!
We usually think of soup in the cooler months, and rhubarb is at its peak in mid to late summer. In fact, many people falsely believe it is harmful to eat Rhubarb after July. The truth is its flavor tends to sour and it does become more fibrous, both of which does not really matter with this soup as there are plenty of other flavorful ingredients, and the long cooking softens the fiber. It is also thought that the amount of oxalic acid increases later in the season, but that is only an issue if you have a history of chronic kidney stones.
The one thing you do need to keep in mind is not to over pick Spring crops like Rhubarb late in the season. Right now the plants are saving up nutrients so it can come up in the spring. However, if you keep your harvest to no more than 1/3 of the plant, you do not have to worry it will still come up great next spring!
One point of caution, you DO NOT want to eat rhubarb if it has frosted. The freezing forces chemicals from the leaves done to the stalk making it not edible.
So, if you are like me and want to get in a few more rhubarb dishes before spring, give this one a try!! It even works with frozen rhubarb! Enjoy!