Best Chilled Rhubarb Soup And Vanilla Ice Cream Recipes

CHILLED RHUBARB AND RASPBERRY SOUP

Steps:

• Bring sugar, vanilla bean seeds and pod, rhubarb, and water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat, and add raspberries and 1 to 2 tablespoons sugar if desired, depending on sweetness of the fruit. Let cool for 30 minutes.
• Gently mash fruit with a ladle. Strain through a coarse sieve into a large bowl; discard solids. Chill soup at least 3 hours or up to overnight. Garnish each serving with a scoop of vanilla ice cream and raspberries if desired.

JEAN-GEORGES'S MINIMALIST RHUBARB SOUP

Steps:

• String the rhubarb, then cut it into roughly 2-inch lengths.
• Place 4 cups water in a saucepan and add the sugar; turn the heat to medium high. Split the vanilla beans lengthwise and scrape out the seeds; add both seeds and pods to the pot. When the water boils, turn the heat to medium and cook for 5 minutes, then add the rhubarb. Cook another 5 minutes or so, until the rhubarb begins to fall apart.
• Cool to room temperature, then cover and refrigerate overnight. The next day, remove the vanilla pods and break up the hunks of rhubarb with a whisk. Serve cold, with slices of strawberry and mango, any sorbet, a dollop of yogurt or sour cream, or on its own.

CHILLED RHUBARB SOUP AND VANILLA ICE CREAM

Steps:

• To make the caramel, butter a cookie sheet and set aside.
• In a heavy skillet over medium-high heat, caramelize the sugar by cooking it while stirring frequently, about 10 minutes. The caramel should be golden brown. Remove from heat.
• Add the almonds and hazelnuts. Return pan to low flame and cook, stirring, for 2 minutes. Add vanilla bean slivers and remove from heat.
• Pour the caramel onto the cookie sheet. Let it cool and harden.
• With a sharp, heavy knife, mince the caramel well. (Do not use a food processor because it will turn the caramel into powder.) You should have about 3/4 cup of crushed caramel. Spread the mixture over a baking sheet and set aside.
• To make the soup, place the 12 cups of chopped rhubarb and the vanilla bean in a pot and cover with 8 cups water. Add 2 cups of the sugar.
• Bring to a boil, reduce heat, and simmer for 90 minutes. When the liquid has cooked for about 15 minutes, remove the vanilla bean and squeeze out the tiny black seeds inside into the pot. To do this, pinch the bean with your thumb and forefinger and run your fingers down the length of the bean. Toss the skin back into the pot.
• Meanwhile, place the 3 cups of rhubarb garnish in a pot and add 3/4 cup water and 3 tablespoons of sugar. Bring to a boil and simmer until soft, 2 to 3 minutes. When the rhubarb is cooked, remove the pot from the heat, and place it in a bowl filled with ice and water to stop the cooking.
• When the other rhubarb soup mixture has finished cooking, strain it through a fine sieve or chinois (do not press the solids). You should have about 7 cups of liquid. Chill thoroughly. Before serving, season the soup and the rhubarb garnish slices with sugar and lemon juice.
• To serve, place equal amounts of the rhubarb garnish in serving bowls. Add equal portions of the minced strawberries. Ladle over the soup mixture. Place a scoop of vanilla ice cream in the center of the crushed caramel, and roll it to coat. Place the ice cream in the center of the soup, and sprinkle a little more caramel over the top.