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.
Summary
Difficulty LevelEasyHealth IndexHealthy
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).
