You are here: Home » Recipes » Rhubarb and Raspberry Dessert Soup Rhubarb and Raspberry Dessert Soup Recipe by Favorite Recipes Press Yield 4 to 6 servings This makes a great warm weather soup when chilled overnigh and served cold. PrintEmail Ingredients 3 large ribs rhubarb8 cups water2 cups fresh or frozen raspberries1 cup sugar2 teaspoons vanilla extract5 tablespoons cornstarch1/2 cup cool water3 cups fresh or frozen raspberries Instructions Trim the rhubarb and cut the stems into 1/2-inch pieces, discarding the leaves. Combine with 8 cups water, 2 cups raspberries and sugar in a heavy medium saucepan; mix well. Bring to a boil and reduce the heat. Simmer for 30 minutes. Strain into a bowl, discarding the rhubarb and raspberry seeds. Return the liquid to the saucepan and stir in the vanilla. Return to a boil. Blend the cornstarch with 1/2 cup water in a cup. Add to the saucepan and return to a boil, stirring constantly. Stir in 3 cups raspberries and reduce the heat. Simmer for 1 to 2 minutes. Adjust the sugar to taste. Ladle into soup bowls. Recipe reprinted with permission from Stig Hansen’s Cooking Danish, A Taste of Denmark (Eden, Utah, 2007).