Chilled Rhubarb Soup Recipes

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COLD RHUBARB SOUP



Cold Rhubarb Soup image

This Norwegian rhubarb soup is an easy cold rhubarb dessert and its tart but sweet taste will become a favourite.

Provided by Ayngelina Brogan

Categories     Norway

Time 35m

Number Of Ingredients 6

1/2 lb rhubarb, chopped. About 2 cups
2 cups water
6 tablespoons white granulated sugar
1 tablespoon red wine vinegar
1 tablespoon cornstarch mixed in 1/4 cup water
1 teaspoon vanilla

Steps:

  • In a heavy bottomed pot add rhubarb, 2 cups water, sugar, vanilla.
  • Bring to boil, simmer 25 minutes.
  • Return heat to medium, add cornstarch dissolved in water. Stir continuously until it thickens.
  • Chill in refrigerator until read to serve.

Nutrition Facts : Calories 65 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 6 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CHILLED RHUBARB AND STRAWBERRY SOUP



Chilled Rhubarb and Strawberry Soup image

Make and share this Chilled Rhubarb and Strawberry Soup recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

6 cups chopped rhubarb
1/2 cup sugar
1/4 teaspoon salt
1/2 cup water
2 cups frozen strawberries
3/4 teaspoon ground cinnamon
1/4 cup cornstarch
1/4 cup cold water
2 cups milk
3 cups sour cream

Steps:

  • Cook rhubarb, sugar, salt and 1/2 cup water over medium heat until rhubarb is very tender and mixture starts to thicken.
  • Set aside.
  • In another saucepan mix strawberries and cinnamon.
  • Blend together the cornstarch and the 1/4 cup water and add to strawberries.
  • Bring to boil then reduce heat and simmer for 1 minute.
  • Remove from heat and add to rhubarb mixture.
  • Chill.
  • Blend together milk and sour cream and stir into rhubarb and strawberry mixture before serving.

Nutrition Facts : Calories 261.1, Fat 16.4, SaturatedFat 10.2, Cholesterol 37.2, Sodium 123.1, Carbohydrate 25.6, Fiber 2.4, Sugar 12.9, Protein 4.6

CHILLED RHUBARB AND RASPBERRY SOUP



Chilled Rhubarb and Raspberry Soup image

And now, dessert: This luminous, vanilla-scented concoction is sweet, tart, refreshing, and a touch indulgent, thanks to a scoop of ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

1/2 cup sugar
Seeds and pod of 1/2 vanilla bean
4 to 6 stalks rhubarb (1 pound), thinly sliced
4 cups water
6 ounces raspberries (1 1/3 cups)
1 to 2 tablespoons sugar
Vanilla ice cream, if desired
Raspberries, if desired

Steps:

  • Bring sugar, vanilla bean seeds and pod, rhubarb, and water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat, and add raspberries and 1 to 2 tablespoons sugar if desired, depending on sweetness of the fruit. Let cool for 30 minutes.
  • Gently mash fruit with a ladle. Strain through a coarse sieve into a large bowl; discard solids. Chill soup at least 3 hours or up to overnight. Garnish each serving with a scoop of vanilla ice cream and raspberries if desired.

Nutrition Facts : Calories 193 g, Fat 5 g, Protein 3 g

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