JEAN-GEORGES'S MINIMALIST RHUBARB SOUP
Provided by Mark Bittman
Categories salads and dressings, soups and stews, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 0 grams, Carbohydrate 61 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 53 grams
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