Danish Rhubarb Wine Soup Rabarbersuppe Med Vin Recipes

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DANISH RHUBARB PUDDING



Danish Rhubarb Pudding image

My grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. -Kay Sundheim, Nashua, Montana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

6 cups chopped fresh or frozen rhubarb, thawed
6 cups water
2 cups sugar
1/4 cup cornstarch
3 tablespoons cold water
Half-and-half cream

Steps:

  • In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.

Nutrition Facts : Calories 228 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 2g fiber), Protein 1g protein.

RHUBARB SOUP



Rhubarb Soup image

"Served warm or chilled, this thick fruit soup makes an interesting first course," writes Linda Murray, Allenstown, New Hampshire. "It is also a refreshing dessert with a dollop of ice cream."

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 7

4 cups diced fresh or frozen rhubarb
1 cup plus 2 tablespoons water, divided
1/2 cup sugar
1 cinnamon stick (2 inches)
1 tablespoon cornstarch
1 cup white grape juice or white wine
Toasted sliced almonds, optional

Steps:

  • In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired.

Nutrition Facts : Calories 167 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 2g fiber), Protein 1g protein.

DANISH RHUBARB WINE SOUP - RABARBERSUPPE MED VIN



Danish Rhubarb Wine Soup - Rabarbersuppe Med Vin image

This is more a dessert than a soup but it has great flavor especially if you're a rhubarb fan like myself.

Provided by Marlitt

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon cornstarch
3/4 cup sugar
1 cup water
2 cinnamon sticks
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3 lemon slices
2 cups red wine
2 cups rhubarb (cut up)
heavy cream

Steps:

  • Combine cornstarch, sugar and water and cook, stirring continually, until mixture reaches the boiling point.
  • Add the spices, lemon, wine and rhubarb and cook 5 minutes.
  • Remove the cinnamon sticks and serve hot.
  • Served cold, this make a great summar dessert.
  • Try it, topped with whipped cream and a sprinkling of cinnamon.

Nutrition Facts : Calories 269.3, Fat 0.2, SaturatedFat 0.1, Sodium 8.7, Carbohydrate 46, Fiber 1.5, Sugar 39.1, Protein 0.7

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