Soak wheat for one night
Cook wheat in clear soup for 15 minutes.
Sauté fennel and rhubarb in oil and cook until tender (but not too soft: it is best to cook fennel and rhubarb separately).
Add half of the wheat, season with honey and spices. Chop lemon balm and fold in.
Serve with the remaining wheat.
Tip: Always use aromatic spices to refine your dishes!
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