Orange and Rhubarb Soup Recipe Video
Rhubarb soup is a refreshing soup and can be served at the beginning or end of a meal. Just enough sugar allows the rhubarb flavor to shine through without tasting too sweet or tart. Serve Rhubarb soup with a dollop of Triple Sec Crème Fraiche, this soup becomes a creamy dessert. For a special treat, the soup can be strained further and used as the base for a Rhubarb Margarita.
Ingredients
2 lbs rhubarb, cut into 1” pieces
1 medium orange, zested and juiced
1 C sugar
3 ½ C Water
Directions
Combine the rhubarb, half of the orange zest, orange juice, sugar and water into a large pot.
Stir to combine and bring to a boil over medium-high heat. When a boil is reached, reduce to a simmer.
Cook uncovered until the rhubarb is tender and falling apart.
About 10-15 minutes.
Remove the pan from the heat and allow to cool slightly.
When cooled, force the soup through a strainer or food mill to remove any stringy rhubarb fibers, leaving a smooth soup.
Refrigerate until ready to serve. The soup can be refrigerated for up to five days.
Serve cold, in a bowl ,with a dollop of sour cream, whipped cream or Triple Sec Crème Fraiche (recipe follows).
Stir to combine and bring to a boil over medium-high heat. When a boil is reached, reduce to a simmer.
Cook uncovered until the rhubarb is tender and falling apart.
About 10-15 minutes.
Remove the pan from the heat and allow to cool slightly.
When cooled, force the soup through a strainer or food mill to remove any stringy rhubarb fibers, leaving a smooth soup.
Refrigerate until ready to serve. The soup can be refrigerated for up to five days.
Serve cold, in a bowl ,with a dollop of sour cream, whipped cream or Triple Sec Crème Fraiche (recipe follows).
Editors Review
If you are getting tempted to eat something sweet, do try this amazingly delicious rhubarb soup. Rhubarb combined along with sugar, orange juice and zest just tastes wonderful and can be relished as a dessert pairing with ice creams.Questions, Comments and Reviews
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