Best Rhubarb Soup 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.

BEET, RHUBARB, AND GINGER SOUP

Steps:

• Break or cut each rhubarb stalk into 2 or 3 pieces, just so they fit in the saucepan, and set aside. Wash the beets, remove the stalks and leaves (see p.199 for what to do with them), and trim each beet, cutting away the barnacly bits; there's no need to peel. Roughly chop into ¾-inch chunks. Peel the onion and roughly chop it.
• Warm the oil in a decent-sized saucepan or Dutch oven that comes with a tightly fitting lid-I use one of 10 inches diameter-and cook the onion for about 10 minutes over medium-low heat, stirring frequently. It won't soften much in that time, but enough for now.
• Peel and roughly chop the garlic, and stir it into the pan of onions. Cook for about 2 minutes, then stir in the cumin and tumble in the rhubarb and beets. Add the water and salt, turn the heat to high and bring to a boil. Once it's bubbling, turn the heat down, clamp on the lid, and let it all cook at a robust simmer until the beets are utterly, utterly soft. This always takes more time than you'd think: I'd reckon on 1½ hours, though it easily could take longer.
• With a stick blender (and if yours comes with a soup-blending attachment, so much the better), blitz until you have a smooth and velvety ruby soup.
• If the skin's tough, peel the ginger with the tip of a teaspoon, then coarsely grate it onto a plate. Moving fast, get out a piece of paper towel and spoon half the grated ginger into the center, then bring together the edges of the paper and twist. Holding this little swag bag over the soup, press on it to squeeze out the intense juice. Now get another square of paper towel, and do the same with the remaining half of grated ginger. Taste for seasoning, ladle out into waiting bowls, and drizzle over each a little horseradish cream or green tahini sauce as you wish.

RHUBARB SOUP

Steps:

• In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired.

CHILLED RHUBARB AND STRAWBERRY SOUP

Steps:

• Cook rhubarb, sugar, salt and 1/2 cup water over medium heat until rhubarb is very tender and mixture starts to thicken.
• Set aside.
• In another saucepan mix strawberries and cinnamon.
• Blend together the cornstarch and the 1/4 cup water and add to strawberries.
• Bring to boil then reduce heat and simmer for 1 minute.
• Remove from heat and add to rhubarb mixture.
• Chill.
• Blend together milk and sour cream and stir into rhubarb and strawberry mixture before serving.

CHILLED RHUBARB SOUP

Steps:

• In a 3-qt. saucepan, bring strawberries, rhubarb and orange juice to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in sugar to taste. Cool slightly., In a blender or food processor, blend half the fruit mixture at a time until smooth. Chill. , To serve, spoon into bowls; garnish with oranges, kiwi and/or strawberries if desired.

CHILLED RHUBARB SOUP

Steps:

• Stir together rhubarb and granulated sugar; set aside. Tie together lemongrass stalk and mint with kitchen twine to form a bundle; set aside.
• Bring wine to a boil in a medium saucepan; cook until reduced to 2 cups, about 10 minutes. Remove from heat.
• Whisk together confectioners' sugar and cornstarch. Whisk in 2 tablespoons water. Whisking reduced wine, add cornstarch mixture. Stir in rhubarb mixture.
• Bring wine mixture to a boil. Add lemongrass-mint bundle. Remove from heat; let cool completely. Refrigerate until cold, at least 1 hour (or overnight).
• Discard bundle. Divide soup among 4 chilled bowls. Dip 2 tablespoons in hot water, and use them to form 4 scoops of ice milk. Place 1 scoop in each bowl.

WATERMELON STRAWBERRY RHUBARB SOUP

Steps:

• In small microwavable bowl, place rhubarb, water and lime juice. Cover with sheet of plastic wrap. Microwave on High 5 minutes.
• With slotted spoon, remove rhubarb from bowl. Pour remaining juices into blender. Add watermelon, strawberries and agave nectar to blender. Cover; blend on high speed until pureed.
• Divide mixture evenly into 4 individual dessert bowls. Top each with 1 tablespoon yogurt. Serve immediately.

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.

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.)

BUTTERNUT SQUASH AND RHUBARB SOUP

Steps:

• To make the rhubarb puree, wipe and cut the rhubarb into chunks, place in a saucepan with 1 tablespoon of caster sugar and bring slowly to the boil.
• Leave to boil for one minute only and take off heat.
• Leave in saucepan with lid on and allow to cool down completely.
• Fry onion in oil.
• Peel, de-seed and chunk the butternut squash and place in pressure cooker with the onion.
• Add the chicken stock and cook on high for about 10 minutes.
• Allow to cool before liquidising in a blender.
• Add the pureed rhubarb and 1 tablespoon of chopped coriander.
• Season to taste.

SPICED RHUBARB SOUP

Steps:

• In a large saucepan, bring rhubarb, 3-1/4 cups water, sugar, cinnamon sticks and salt to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until rhubarb is tender. Discard cinnamon sticks. Strain rhubarb mixture; discard pulp. Return liquid to the pan; bring to a boil. , Combine cornstarch and remaining water until smooth; stir into saucepan. Cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon slice. Cover and refrigerate until chilled. Discard lemon slice. Ladle soup into bowls. Garnish each serving with 1 tablespoon sour cream.

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 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.

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.