Scandinavian Vanilla Rhubarb Soup – a delicious recipe with rhubarb, water, sugar, salt, vanilla, vanilla gelato. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a large saucepan bring rhubarb, water and sugar to a bowl over medium heat, stirring occasionally to dissolve the sugar.
2
Reduce heat to low and simmer until rhubarb breaks down, about 15 minutes.
3
Press any large chunks of rhubarb against the side of the pan to break them up.
4
Add salt and vanilla.
5
Stir to combine.
6
Pour into a large stainless steel bowl and let cool to room temperature, about 20 minutes, then cover with plastic wrap and refrigerate until soup is cold and flavors have combined, at least 4 hours.
7
Stir soup to blend.
8
Ladle into chilled bowls, garnish with a small scoop of gelato, a dollop of whipped cream or yogurt plus strawberries, if using.
9
Serve.
258
kcal
Calories
63
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lbs rhubarb, stalks cut into 1-inch pieces, 4 cups water, 1 cup sugar, 1 pinch salt, and more.
Yes, Scandinavian Vanilla Rhubarb Soup 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.
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