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Cold Rhubarb Soup

4.60 avg. rating (90% score) - 5 votes

Cold Rhubarb Soup

Yield: Makes 6 servings.

Ingredients

  • 1-1/2 pounds trimmed rhubarb
  • 3/4 cup sugar
  • 2 cups water
  • 1 teaspoon vanilla extract
  • salt and pepper, to taste
  • 8 ounces mascarpone (or sour cream)

Instructions

Trim, wash, and pat rhubarb dry. Dice into 1/2-inch cubes. Add sugar to water, bring to a boil, then add rhubarb. Return to a boil, then simmer for about 10 minutes. Add vanilla, salt, and pepper. Taste for sweetness and add more sugar if desired. Cool, then refrigerate. When thoroughly chilled, garnish with an egg-size scoop of mascarpone or sour cream.


Comments
  • Rachel

    My CSA gave me a lot of rhubarb with no idea what do with it. This was a simple recipe that is a refreshing treat on a hot, humid summer afternoon.

    Reply

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