Rhubarb and Raspberry Dessert Soup

  • Yield 4 to 6 servings

This makes a great warm weather soup when chilled overnigh and served cold.

Ingredients

3 large ribs rhubarb
8 cups water
2 cups fresh or frozen raspberries
1 cup sugar
2 teaspoons vanilla extract
5 tablespoons cornstarch
1/2 cup cool water
3 cups fresh or frozen raspberries

Instructions

  1. 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.
  2. 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).

 

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