Rhubarb Soup

By Linda Wells

Updated Nov. 16, 2022

Total Time
45 minutes, plus refrigeration
Rating
(0)
Comments
Read comments

Featured in: FOOD; POLO PICNIC

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Twelve servings
  • 4cups rhubarb, washed and diced
  • 5cups water
  • 1½cups granulated sugar
  • 33-inch sticks of cinnamon
  • 5 to 6slices of lemon, seeded
  • 4cups red wine
  • 16ounces creme fraiche
  • One stalk rhubarb, julienned, 2 inches long
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

260 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 2 grams protein; 22 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Place the rhubarb, water and sugar in a large pot. Stir and simmer over medium heat for 20 minutes or until the rhubarb is soft.

  2. Step 2

    Add the cinnamon, lemon slices and red wine and simmer for 15 minutes.

  3. Step 3

    Remove from the heat and strain the soup through a sieve. Allow the soup to come to room temperature, cover and refrigerate.

  4. Step 4

    Serve the soup very cold in bowls with a dollop of creme fraiche and julienned rhubarb.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
We'll Cook It again

Ice cold you get a phantastic taste of this soup. To avoid being too liquid i add some gelatine after the cooking phase. Then its a little creamy on the spoon and makes the perfect consistence. A little warning about your teeth, because the soup demineralises the enamel.You feel a roughness with your tounge. Give time to remineralise , eating no further acidous dish containing vinegar or lemon at the same time.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.