Scandinavian Vanilla Rhubarb Soup Food

SCANDINAVIAN RHUBARB SOUP WITH VANILLA

Steps:

• Over medium heat, combine the rhubarb, sugar and water and bring to a boil. Stir occasionally. Make sure sugar is dissolved. Reduce heat and simmer until rhubarb is tender. Add salt and then vanilla extract. Stir well.
• Let cool for 15 or 20 minutes, cover and refrigerate until cold. Before serving, garnish with whipped cream, gelato and strawberries.

SCANDINAVIAN RHUBARB PUDDING

Steps:

• Trim rhubarb and cut into 1/2" slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear. Stir constantly. Pour rhubarb into glass serving dish and chill. At serving time, whip cream. When frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.

RHUBARB SOUP WITH BERRIES

Steps:

• Wash 7 rhubarb stalks, peel away any tough exterior, trim the ends and cut the stalks into chunks.
• Combine the rhubarb pieces, water, sugar, orange zest and cinnamon in a saucepot, and bring to a simmer over medium heat.
• Cook until the rhubarb is falling apart, 8 to 12 minutes.
• Note: There is a very small window where the rhubarb goes from tender to mush; keep testing the fruit by piercing it with a sharp knife, and as soon as it penetrates, remove it from the heat.
• Remove the pot from the heat and transfer the contents to a shatter-proof container.
• Refrigerate the soup until cold.
• When chilled, discard the cinnamon.
• If you have a juicer, put the remaining rhubarb stalk in and process to release its juice.
• Otherwise, you can substitute 1 Tbsp of lemon juice for the rhubarb juice.
• Strain and add the juice to the chilled soup.
• Serve the soup in four chilled dessert bowls, with a scoop of ice cream, a few berries and some mint.
• This recipe can also be made dairy-free by using soy ice cream!

BUTTERNUT SQUASH AND RHUBARB SOUP

Steps:

• To make the rhubarb puree, wipe and cut the rhubarb into chunks, place in a saucepan with 1 tablespoon of caster sugar and bring slowly to the boil.
• Leave to boil for one minute only and take off heat.
• Leave in saucepan with lid on and allow to cool down completely.
• Fry onion in oil.
• Peel, de-seed and chunk the butternut squash and place in pressure cooker with the onion.
• Add the chicken stock and cook on high for about 10 minutes.
• Allow to cool before liquidising in a blender.
• Add the pureed rhubarb and 1 tablespoon of chopped coriander.
• Season to taste.

SCANDINAVIAN VANILLA RHUBARB SOUP

Steps:

• In a large saucepan bring rhubarb, water and sugar to a bowl over medium heat, stirring occasionally to dissolve the sugar. Reduce heat to low and simmer until rhubarb breaks down, about 15 minutes. Press any large chunks of rhubarb against the side of the pan to break them up. Add salt and vanilla. Stir to combine.
• Pour into a large stainless steel bowl and let cool to room temperature, about 20 minutes, then cover with plastic wrap and refrigerate until soup is cold and flavors have combined, at least 4 hours.
• Stir soup to blend. Ladle into chilled bowls, garnish with a small scoop of gelato, a dollop of whipped cream or yogurt plus strawberries, if using. Serve.