Cold Rhubarb Soup
Upload Your Photo- 0Comment
Print
Yield: Makes 6 servings.
Ingredients:
1-1/2 pounds trimmed rhubarb3/4 cup sugar
2 cups water
1 teaspoon vanilla extract
salt and pepper, to taste
8 ounces mascarpone (or sour cream)
Instructions:
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.Browse Similar Recipes
- By Category: Soups, Stews, Chowders
- By Course: Lunch, Soup
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.