Rhubarb Soup with Berries
- Ready In:
- 28mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 8 stalks rhubarb
- 4 cups water
- 2 1⁄2 cups sugar
- 1 orange, grated for zest
- 2 cinnamon sticks
- 1 pint vanilla ice cream
- 6 strawberries, cut very thin crosswise
- 1⁄2 cup blueberries, sliced
- 2 tablespoons mint leaves, torn
- 1 tablespoon lemon juice (optional)
directions
- Wash 7 rhubarb stalks, peel away any tough exterior, trim the ends and cut the stalks into chunks.
- Combine the rhubarb pieces, water, sugar, orange zest and cinnamon in a saucepot, and bring to a simmer over medium heat.
- Cook until the rhubarb is falling apart, 8 to 12 minutes.
- Note: There is a very small window where the rhubarb goes from tender to mush; keep testing the fruit by piercing it with a sharp knife, and as soon as it penetrates, remove it from the heat.
- Remove the pot from the heat and transfer the contents to a shatter-proof container.
- Refrigerate the soup until cold.
- When chilled, discard the cinnamon.
- If you have a juicer, put the remaining rhubarb stalk in and process to release its juice.
- Otherwise, you can substitute 1 Tbsp of lemon juice for the rhubarb juice.
- Strain and add the juice to the chilled soup.
- Serve the soup in four chilled dessert bowls, with a scoop of ice cream, a few berries and some mint.
- This recipe can also be made dairy-free by using soy ice cream!
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RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!