Return to Content

Strawberry-Rhubarb Soup

Strawberry-Rhubarb Soup
0 votes, 0.00 avg. rating (0% score)

Yield: 4 servings

Serve as a luncheon soup or as a dessert, with a biscuit or sugar cookie.


  • 1 pint strawberries
  • 1 pound rhubarb
  • 1/2 cup chopped fresh sweet cicely leaves
  • 1/4 to 1/2 cup sugar, to taste (optional)
  • Garnish: 4 strawberry slices


Hull and slice strawberries; trim and dice rhubarb. Place fruit with water just to cover into a large saucepan over medium heat. Heat to boiling, then reduce heat and simmer 20 to 30 minutes, until fruit is cooked and very soft. Remove from heat and let cool to room temperature. Stir in sweet cicely, and taste for sweetness. Stir in sugar, if desired, to taste. Serve warm or cold. Garnish with a strawberry slice.
Updated Friday, January 14th, 2011

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111