Cold Rhubarb Soup
Soups, Stews, Chowders Recipes
Yield: Makes 6 servings.
- 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.
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