Best Rhubarb Orange Soup Recipes

STRAWBERRY-RHUBARB "NOTHING" SOUP: ZUPA NIC

Steps:

• Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour. Meanwhile, puree strawberries with remaining 1/4 cup sugar. In a saucepan, cook rhubarb and orange juice, covered, until mushy. Remove from heat and stir in strawberry puree.
• For the syrup: Bring ingredients to a boil. Set aside to cool.
• For the anglaise: In a saucepan, bring the milk cream and vanilla bean to a scald. In the meantime, in a bowl, whisk together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise.
• Drizzle the anglaise mixture on top of the strawberry rhubarb nothing. (Soup may be served hot or cold.)

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.

RHUBARB ORANGE JELLY

Steps:

• Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot.
• Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
• Mash any chunks with a potato masher or immersion blender.
• Wet & wring out jelly bag and suspend over large measuring cup or bowl; fill with rhubarb mixture and let drip, without squeezing the bag, until the juice measures 2 cups, about 2 hours.
• If you don't end up with 2 cups of liquid, top up with orange juice or orange liqueur.
• Mix pectin crystals with ¼ cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot.
• Bring to a full rolling boil over high heat, add the remaining sugar & return to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute.
• Remove from heat, skim off any foam with a large metal spoon and fill hot 1 cup (250ml) canning jars, leaving ¼ inch head space.
• Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight.
• Boil in boiling water canner for 10 minutes.