Danish Rhubarb Wine Soup - Rabarbersuppe Med Vin

Marlitt's Note:

This is more a dessert than a soup but it has great flavor especially if you're a rhubarb fan like myself.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 tablespoon cornstarch
• 3/4 cup sugar
• 1 cup water
• 2 cinnamon sticks
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 3 lemon slices
• 2 cups red wine
• 2 cups rhubarb (cut up)
• heavy cream

Directions:

1. Combine cornstarch, sugar and water and cook, stirring continually, until mixture reaches the boiling point.
2. Add the spices, lemon, wine and rhubarb and cook 5 minutes.
3. Remove the cinnamon sticks and serve hot.
4. Served cold, this make a great summar dessert.
5. Try it, topped with whipped cream and a sprinkling of cinnamon.

Reviews

[Charlotte J]

This is very easy to make. I thought the wine over powered the rhubarb. The red wine I used was Shiraz from South Eastern Australia, I bought this just to cook with. I don't care for this at all warm.. (Next Day) This is so good cold!! I like it so much better this way. I made these for ZWT III game 2007 - Scandinavian Region.