Prep. time: 15 minutes
Cooking time: 20-30 minutes

If you use young rhubarb, you do not need to peel it. This makes a very refreshing dessert soup.

1. Peel the rhubarb and cut it into pieces;
2. poach the rhubarb in a syrup (250 ml water to 80 ml sugar) until the rhubarb is cooked;
3. reserve a bit of the rhubarb to use as garnish; put the rest into a blender and liquefy;
4. add a little lemon juice and the chopped lemon balm;
5. pour into deep plates; garnish with a few spoonfuls of frozen yogurt.