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Would you count this as a dessert soup?? I don't really see this passing as a regular meal for most people.

Rhubarb Mead - the drink for all the terrible vikings who like their mead pink!
I converted the units but I'm not sure if I got it right so if you can, follow the metric system. smile

1,5 litres (6,4 cups) of chopped up rhubarb
The juice of 1 lemon
5 litres (1,32 gallons) of water
4 dl (1,7 cups) of cain sugar
2 dl (0,85 cups) of normal sugar
1 dl (0,42 cups) of light syrup / or dark syrup not much difference there except the dark syrup makes it more brown than pink
a dash of yeast

Wash and chop up the rhubarb stocks. Boil the water and add the rhubarb, lemon juice, sugars and syrup into the kettle. Heat up and when it boils, take off from stow and let it cool down.

Make sure that the rhubarb juice is just warmer than your hand. Take about a spoonfull of the juice and add the little speck of yeast into it. Add just a small speck, approx. the size of pencil head etc. When the yeast is melted to the juice, add it to the whole bunch and mix. Let the whole thing settle for a day.

Next day, filter out the rhubarb pieces and pour the juice on clean bottles. On the bottom of every bottle add a teaspoonfull of sugar and some raisins. Don't close the bottles too tight or they will explode to your face when you open them. They need to be able to let out the bubbles. smile

After about 4-6 days the mead is ready to drink. Best indication is that when the raisins pop on the top of the bottle, then the stuff is ready. Be carefull when pouring the mead. The yeast will be on the bottom and trust me, you don't want to drink it... unless you like to have a detox moment. (yeast makes your tummy bubbly... in a good case)

Interested with traditional Finnish cusine? Well, here's a pretty good list of different kind of traditional stuff with recipes!

42 Traditional Finnish Food you desperately need in your life