Danish Rhubarb Wine Soup - Rabarbersuppe Med Vin
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
- Combine cornstarch, sugar and water and cook, stirring continually, until mixture reaches the boiling point.
- Add the spices, lemon, wine and rhubarb and cook 5 minutes.
- Remove the cinnamon sticks and serve hot.
- Served cold, this make a great summar dessert.
- Try it, topped with whipped cream and a sprinkling of cinnamon.
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Reviews
-
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.
RECIPE SUBMITTED BY
Marlitt
Toronto, 0
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