Make Ahead

Rhubarb soup

by:
April 27, 2010
5
1 Ratings
Rhubarb soup
  • Serves 6
Author Notes

Rhubarb soup is a traditional way of preparing rhubarb in Norway. I think the simple name belies how delicious it is. My recipe is inspired by a neighbor's recipe that we eat at our Norwegian Independence day party. The addition of wine instead of just water is inspired by a recipe from the Norwegian food writer Andreas Viestad. Rhubarb soup is best served cold or at room temperature and generously topped with sweetened vanilla flavored whipped cream. I also sometimes like to add some cubes of pound cake! - fiveandspice —fiveandspice

Test Kitchen Notes

This is a great example of how easy and fast fruit soups are to throw together for a refreshing summer dessert. This one has a nice creamy texture and is loaded with tart and sweet rhubarb flavor. I used honey which added a nice layer of flavor. The whipped cream on top adds a touch of decadence. - Stephanie —The Editors

What You'll Need
Ingredients
  • 4 cups rhubarb, cut into 1-inch pieces
  • 3/4 cup sugar or honey
  • 1 cup water
  • 1 cup white wine (a light fruity variety such as pinot grigio)
  • 4-5 cardamom pods lightly crushed, or 1 tsp. ground cardamom
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, washed and sliced (optional)
  • sweetened whipped cream for serving
  • 2 teaspoons cornstarch, dissolved in about 1/4 cup warm water
Directions
  1. In a medium pot, bring the rhubarb, sugar/honey, water, wine, cardamom, vanilla, and strawberries (if using) to a boil.
  2. Lower the heat very low and simmer until the rhubarb is soft and falling apart, 20-25 minutes.
  3. Remove the cardamom pods (if using ground cardamom then just continue). Turn the heat up to medium, and stir in the dissolved cornstarch. Stir until the soup thickens, 2-3 minutes, then remove from heat. Allow to cool to room temperature, or chill in the refrigerator.
  4. Serve in bowls, generously topped with sweetened whipped cream. If desired, you can also put cubes of pound cake in the bottoms of the bowl and spoon the soup over them.
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8 Reviews

Hiedi L.
Hiedi L. May 21, 2013
Wow. I just made this and it was super delicious. I didn't have whipping cream so I served it with a scoop of vanilla bean ice cream. The soup was still warm so the icecream got melty right away. Divine!
 
fiveandspice
fiveandspice May 22, 2013
Awesome! I'm happy to hear you liked it! It's one of my favorite desserts. :) We just had it on Friday for Norway's Independence day, actually!
 
Hiedi L.
Hiedi L. May 25, 2013
I'm planning on making it again this week as I've come into another big harvest of rhubarb from someone who didn't want it. Thank you for sharing this recipe.
 
fiveandspice
fiveandspice May 26, 2013
Nice! Lucky you getting an extra rhubarb haul.
 
aussiefoodie
aussiefoodie February 27, 2011
I made this as a dessert for a birthday lunch for my father-in-law, who is a huge rhubarb fan. It was a hot summer day, and this smooth, sweet & tangy dessert that was nice and chilly went down a huge success with all. Thank you!
 
fiveandspice
fiveandspice February 27, 2011
So glad you guys enjoyed it! And thanks for letting me know! It's one of my favorite desserts.
 
Serene
Serene September 28, 2010
I have to try this. It's so beautiful!
 
fiveandspice
fiveandspice September 28, 2010
I hope you get a chance to! And if you do, please let me know how you like it! Thinking about it makes me long for rhubarb season again already!