Rhubarb Soup

By Linda Wells

Updated November 15, 2022

Total Time
45 minutes, plus refrigeration
Rating
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Ingredients

Yield:Twelve servings

  • 4 cups rhubarb, washed and diced

  • 5 cups water

  • 1 ½ cups granulated sugar

  • 3 3-inch sticks of cinnamon

  • 5 to 6 slices of lemon, seeded

  • 4 cups red wine

  • 16 ounces creme fraiche

  • One stalk rhubarb, julienned, 2 inches long

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

35 grams carbs; 22 milligrams cholesterol; 260 calories; 2 grams monosaturated fat; 4 grams saturated fat; 8 grams fat; 2 grams fiber; 22 milligrams sodium; 2 grams protein; 28 grams sugar

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.

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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.

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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.

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