Rhubarb Soup with Berries Recipe

Name: Rhubarb Soup with Berries
Yield: 4 servings
Cuisine: American
Ingredients: 8 stalks rhubarb; 4 cups water; 2 12 cups sugar; 1 orange, grated for zest; 2 cinnamon sticks; 1 pint vanilla ice cream; 6 strawberries, cut very thin crosswise; 12 cup blueberries, sliced; 2 tablespoons mint leaves, torn; 1 tablespoon lemon juice (optional)

Servings: persons

8 stalks rhubarb
4 cups water
2 12 cups sugar
1 orange, grated for zest
2 cinnamon sticks
1 pint vanilla ice cream
6 strawberries, cut very thin crosswise
12 cup blueberries, sliced
2 tablespoons mint leaves, torn
1 tablespoon lemon juice (optional)

1
Wash 7 rhubarb stalks, peel away any tough exterior, trim the ends and cut the stalks into chunks.
2
Combine the rhubarb pieces, water, sugar, orange zest and cinnamon in a saucepot, and bring to a simmer over medium heat.
3
Cook until the rhubarb is falling apart, 8 to 12 minutes.
4
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.
5
Remove the pot from the heat and transfer the contents to a shatter-proof container.
6
Refrigerate the soup until cold.
7
When chilled, discard the cinnamon.
8
If you have a juicer, put the remaining rhubarb stalk in and process to release its juice.
9
Otherwise, you can substitute 1 Tbsp of lemon juice for the rhubarb juice.
10
Strain and add the juice to the chilled soup.
11
Serve the soup in four chilled dessert bowls, with a scoop of ice cream, a few berries and some mint.
12
This recipe can also be made dairy-free by using soy ice cream!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 stalks rhubarb, 4 cups water, 2 12 cups sugar, 1 orange, grated for zest, and more.

Yes, Rhubarb Soup with Berries falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Soup with Berries

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