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Cold Rhubarb Soup

by in Jul 2001
Cold Rhubarb Soup
5 votes, 4.60 avg. rating (89% score)
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Yield: Makes 6 servings.

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  • 1-1/2 pounds trimmed rhubarb
  • 3/4 cup sugar
  • 2 cups water
  • 1 teaspoon vanilla extract
  • salt and pepper, to taste
  • 8 ounces mascarpone (or sour cream)


Trim, wash, and pat rhubarb dry. Dice into 1/2-inch cubes. Add sugar to water, bring to a boil, then add rhubarb. Return to a boil, then simmer for about 10 minutes. Add vanilla, salt, and pepper. Taste for sweetness and add more sugar if desired. Cool, then refrigerate. When thoroughly chilled, garnish with an egg-size scoop of mascarpone or sour cream.

Updated Wednesday, February 9th, 2005

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One Response to Cold Rhubarb Soup

  1. Rachel June 24, 2013 at 2:05 pm #

    My CSA gave me a lot of rhubarb with no idea what do with it. This was a simple recipe that is a refreshing treat on a hot, humid summer afternoon.

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