Best Jean Georgess Minimalist Rhubarb Soup Recipes

STEWED RHUBARB WITH GINGER AND VANILLA

Steps:

• Place the rhubarb, brown sugar, water, ginger and the vanilla bean in a heavy saucepan over medium heat. Bring to a boil, lower the heat and simmer until the rhubarb has nearly dissolved into a puree, about 35 minutes.
• Remove the vanilla bean. Use a paring knife to scrape the vanilla seeds from the pod into the rhubarb.
• Serve the rhubarb warm or cold as a sauce for ice cream or cake, topped with whipped cream or with stiffly whipped cream folded into it.

RHUBARB SOUP

Steps:

• 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.
• Add the cinnamon, lemon slices and red wine and simmer for 15 minutes.
• Remove from the heat and strain the soup through a sieve. Allow the soup to come to room temperature, cover and refrigerate.
• Serve the soup very cold in bowls with a dollop of creme fraiche and julienned rhubarb.

RHUBARB-ORANGE SOUP

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.

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.