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Strawberry-Rhubarb Soup

Strawberry-Rhubarb Soup
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Yield: Serves 6-8

This special blend of flavors works as well in soup as it does in pie.


  • 6 cups rhubarb, cut into 1-inch pieces
  • 2 cups strawberries, hulled and sliced
  • 1-1/2 quarts water
  • 2 tablespoons cornstarch
  • 1/4 cup cold water or dry white wine
  • 1/4 cup sugar (or more to taste)
  • 1 cup cream
  • 1 egg yolk
  • Sliced strawberries


Combine rhubarb, strawberries, and water in soup kettle and simmer, partially covered, 20 minutes. Strain, reserving fruits, and return liquid to kettle. Reheat to simmer. Combine cornstarch and water or wine to form a smooth paste. Add 1/2 cup hot soup to paste, stir with a whisk until blended, and add mixture to kettle. Cook over low heat, stirring constantly, until smooth. Add sugar and reserved fruits and stir. Combine cream and egg yolk and stir slowly into soup. Do not boil. Cool, chill, and serve cold, garnished with additional sliced berries. (Also good hot.)
Updated Friday, September 7th, 2007

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