Recipe

Rhubarb soup

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Photo by fiveandspice

This recipe was entered in the contest for Your Best Rhubarb
A&M's Testing Notes: This is a great example of how easy and fast fruit soups are to throw together for a refreshing summer dessert. This one has a nice creamy texture and is loaded with tart and sweet rhubarb...
This is a great example of how easy and fast fruit soups are to throw together for a refreshing summer dessert. This one has a nice creamy texture and is loaded with tart and sweet rhubarb flavor. I used honey which added a nice layer of flavor. The whipped cream on top adds a touch of decadence. - Stephanie

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fiveandspice's Notes: Rhubarb soup is a traditional way of preparing rhubarb in Norway. I think the simple name belies how delicious it is. My recipe is inspired by a neighbor's recipe that we eat at our Norwegian...
Rhubarb soup is a traditional way of preparing rhubarb in Norway. I think the simple name belies how delicious it is. My recipe is inspired by a neighbor's recipe that we eat at our Norwegian Independence day party. The addition of wine instead of just water is inspired by a recipe from the Norwegian food writer Andreas Viestad. Rhubarb soup is best served cold or at room temperature and generously topped with sweetened vanilla flavored whipped cream. I also sometimes like to add some cubes of pound cake! - fiveandspice

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Serves 6

4 cups rhubarb, cut into 1-inch pieces Ask a question about this ingredient

3/4 cups sugar or honey Ask a question about this ingredient

1 cup water Ask a question about this ingredient

1 cup white wine (a light fruity variety such as pinot grigio) Ask a question about this ingredient

4-5 cardamom pods lightly crushed, or 1 tsp. ground cardamom Ask a question about this ingredient

1 teaspoon vanilla extract Ask a question about this ingredient

1 cup strawberries, washed and sliced (optional) Ask a question about this ingredient

sweetened whipped cream for serving Ask a question about this ingredient

2 teaspoons cornstarch, dissolved in about 1/4 cup warm water Ask a question about this ingredient

In a medium pot, bring the rhubarb, sugar/honey, water, wine, cardamom, vanilla, and strawberries (if using) to a boil.
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Lower the heat very low and simmer until the rhubarb is soft and falling apart, 20-25 minutes.
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Remove the cardamom pods (if using ground cardamom then just continue). Turn the heat up to medium, and stir in the dissolved cornstarch. Stir until the soup thickens, 2-3 minutes, then remove from heat. Allow to cool to room temperature, or chill in the refrigerator.
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Serve in bowls, generously topped with sweetened whipped cream. If desired, you can also put cubes of pound cake in the bottoms of the bowl and spoon the soup over them.
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4 Comments on Rhubarb soup

aussiefoodie added about 1 year ago

I made this as a dessert for a birthday lunch for my father-in-law, who is a huge rhubarb fan. It was a hot summer day, and this smooth, sweet & tangy dessert that was nice and chilly went down a huge success with all. Thank you!