RHUBARB SOUP
"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
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.
CHILLED RHUBARB SOUP
Tangy rhubarb soup and soft dollops of fresh mint ice milk sing of spring with each spoonful.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Stir together rhubarb and granulated sugar; set aside. Tie together lemongrass stalk and mint with kitchen twine to form a bundle; set aside.
- Bring wine to a boil in a medium saucepan; cook until reduced to 2 cups, about 10 minutes. Remove from heat.
- Whisk together confectioners' sugar and cornstarch. Whisk in 2 tablespoons water. Whisking reduced wine, add cornstarch mixture. Stir in rhubarb mixture.
- Bring wine mixture to a boil. Add lemongrass-mint bundle. Remove from heat; let cool completely. Refrigerate until cold, at least 1 hour (or overnight).
- Discard bundle. Divide soup among 4 chilled bowls. Dip 2 tablespoons in hot water, and use them to form 4 scoops of ice milk. Place 1 scoop in each bowl.
RHUBARB-ORANGE SOUP
Provided by Mark Bittman
Categories quick, weekday, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Zest orange and mince zest; juice the orange. Remove string from rhubarb, then cut rhubarb into roughly 2-inch lengths.
- Combine rhubarb, sugar, 4 cups water, orange juice and half the zest in a saucepan and bring to a boil. Wrap and refrigerate remaining zest. Turn heat to medium and cook for 10 to 15 minutes, until rhubarb begins to fall apart.
- Chill; if you're in a hurry, pour mixture into a large bowl and set that bowl in an even larger bowl filled with ice water. When cool, whisk briefly to break up rhubarb, adding reserved zest at same time. Serve cold, with sour cream or any of the alternatives listed.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 0 grams, Carbohydrate 64 grams, Fat 0 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 55 grams
SPICED RHUBARB SOUP
This is a wonderfully fresh tasting chilled soup. Best with fresh rhubarb in the spring, but also good with frozen. Note: I don't recommend combining rhubarb and splenda as it leaves a strong aftertaste.
Provided by Kaarin
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine rhubarb, 3 1/2 cups water, sugar, cinnamon and salt in a saucepan. Bring to a boil; simmer uncovered for 20 minutes.
- Strain to remove pulp.
- Return to the pan and bring to a boil.
- Combine the cornstarch and 1/4 cup water and add to the rhubarb.
- Cook and stir 2 minutes.
- Remove from heat and add lemon juice.
- Refrigerate until chilled.
- Serve with dollops of yogurt.
Nutrition Facts : Calories 268.5, Fat 0.5, SaturatedFat 0.1, Sodium 160.2, Carbohydrate 66.8, Fiber 4.6, Sugar 52.7, Protein 2.2
RABARBERSOPPA (RHUBARB SOUP)
Make and share this Rabarbersoppa (Rhubarb Soup) recipe from Food.com.
Provided by BeccaB3c
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash fresh rhubarb and remove skins.
- Cut in pieces and cook in 6 cups of water and the sugar until tender.
- Add a little water to potato flour or cornstarch and add to rhubarb, stirring until slightly thickened.
Nutrition Facts : Calories 172.5, Fat 0.3, SaturatedFat 0.1, Sodium 38.4, Carbohydrate 42.9, Fiber 2.9, Sugar 35.1, Protein 1.6
BEET, RHUBARB, AND GINGER SOUP
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Provided by Nigella Lawson
Categories HarperCollins Soup/Stew Rhubarb Beet Cumin Ginger Vegetarian Vegan Dairy Free Tree Nut Free Soy Free Spring Summer Fall
Yield Makes 1.5 liters
Number Of Ingredients 9
Steps:
- Break or cut each rhubarb stalk into 2 or 3 pieces, just so they fit in the saucepan, and set aside. Wash the beets, remove the stalks and leaves (see p.199 for what to do with them), and trim each beet, cutting away the barnacly bits; there's no need to peel. Roughly chop into ¾-inch chunks. Peel the onion and roughly chop it.
- Warm the oil in a decent-sized saucepan or Dutch oven that comes with a tightly fitting lid-I use one of 10 inches diameter-and cook the onion for about 10 minutes over medium-low heat, stirring frequently. It won't soften much in that time, but enough for now.
- Peel and roughly chop the garlic, and stir it into the pan of onions. Cook for about 2 minutes, then stir in the cumin and tumble in the rhubarb and beets. Add the water and salt, turn the heat to high and bring to a boil. Once it's bubbling, turn the heat down, clamp on the lid, and let it all cook at a robust simmer until the beets are utterly, utterly soft. This always takes more time than you'd think: I'd reckon on 1½ hours, though it easily could take longer.
- With a stick blender (and if yours comes with a soup-blending attachment, so much the better), blitz until you have a smooth and velvety ruby soup.
- If the skin's tough, peel the ginger with the tip of a teaspoon, then coarsely grate it onto a plate. Moving fast, get out a piece of paper towel and spoon half the grated ginger into the center, then bring together the edges of the paper and twist. Holding this little swag bag over the soup, press on it to squeeze out the intense juice. Now get another square of paper towel, and do the same with the remaining half of grated ginger. Taste for seasoning, ladle out into waiting bowls, and drizzle over each a little horseradish cream or green tahini sauce as you wish.
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