Yummy HOOCCOOH!

Finnish rhubarb stew or soup:

4-5 stalks of rhubarb (about half a kilo)
5 desilitres water (if you want soup consistency, use 10 dl)
1 desilitre sugar
2 tablespoons potato starch or corn starch
Milk or cream or other source of calcium

Clean rhubarb and chop into 1 cm pieces. Place rhubarb, sugar and water in a saucepan and bring to a boil, then simmer until rhubarb is all soft. Combine starch with a bit of cold water and mix until the starch has 'dissolved' into a smooth white mixture. Take rhubarb stew off heat and pour in the starch mix slowly (keep the pour as thin as you can) stirring constantly. Once you've stirred in the whole starch mix, put the saucepan back onto heat and keep stirring until the stew comes back into boil. Take off heat and sprinkle some sugar on the whole surface. Let it cool & serve either luke warm or fridge-cold with milk or cream. Yummm!

Rhubarb contains oxalic acid which, when in human body, attaches itself to calcium stopping it from being absorbed. This can weaken bones and worsen gout, rheumatoid arthritis etc. If the body gets additional calcium together with the oxalic acid, e.g. milk or cream, it helps the body to better absorb and dispose of the oxalic acid.