Spiced Rhubarb Soup with Vanilla Ice Cream Recipe

Name: Spiced Rhubarb Soup with Vanilla Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup creme de cassis; 1 cup dry red wine; 1/4 cup light brown sugar; 2 cloves; 1 star anise pod; 1 cinnamon stick, halved; One 3-inch strip of lemon zest; 1/2 vanilla bean, split; 1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick; Vanilla ice cream, for serving

Servings: persons

1 cup creme de cassis
1 cup dry red wine
1/4 cup light brown sugar
2 cloves
1 star anise pod
1 cinnamon stick, halved
One 3-inch strip of lemon zest
1/2 vanilla bean, split
1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick
Vanilla ice cream, for serving

1
In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar.
2
Reduce the heat and discard the flavorings.
3
Stir in the rhubarb and return to a simmer.
4
Remove from the heat and let stand for 10 minutes.
5
Transfer to a bowl; refrigerate until chilled.
6
Spoon the soup into bowls.
7
Top each with a scoop of ice cream and serve.

150

kcal

Calories

Carbs

Protein

Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1 cup creme de cassis, 1 cup dry red wine, 1/4 cup light brown sugar, 2 cloves, and more.

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

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Spiced Rhubarb Soup with Vanilla Ice Cream

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