Rhubarb Tangerine Soup/Creamsicles

1. 1

   In a pot, bring rhubarb, tangerine juice and zest, sugar and water to a boil. Cook for about 10 minutes, until rhubarb starts to fall apart. Transfer to a food processor and blend until smooth. Cover and refrigerate at least 3 hours, until chilled.

2. 2

   Whip heavy cream and mascarpone cheese together until stiff peaks form (I would advise against adding extra sugar to the cream-the soup is sweet enough as it is).

3. 3

   Serve soup with a dollop of mascarpone whipped cream and additional zest.

4. 4

   You can make delicious creamsicles out of this by folding the whipped cream into the soup uniformly, pouring into popsicle molds and freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.