Cold rhubarb soup with vanilla ice cream and fresh strawberries is Danish summer on a plate, and it is in every way a wonderful summer dessert for both children and adults.
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Why you will love this recipe
Easy to make ahead – You can easily make this rhubarb soup the day before, so it is ready in the fridge and you just need to arrange the dessert before serving.
The taste – Danish summer on a plate, that is how this dessert tastes, and if you are looking for a classic Danish summer dessert, you have come to the right place.
Ingredient notes
Rhubarb – You can use whichever rhubarb you like, but if you use very sour rhubarb, it may be necessary to add a little extra sugar.
Cane sugar – We use cane sugar, it gives a good depth to the flavour, but regular white sugar can also be used.
Vanilla – If you have a vanilla bean, use the seeds from it. You can also replace some of the sugar with vanilla sugar or use a teaspoon of vanilla powder or vanilla paste instead.
Substitutions
Other berries – If you have strawberries, blackberries, raspberries or other berries in the freezer, you can add them to the pot together with the rhubarb to give the soup a little extra summer flavour.
How to make cold rhubarb soup?
It is a very easy dessert, and it doesn’t take long to prepare.
- First, cut the rhubarb into small pieces and put them in a pot.
- Then add water, seeds from the vanilla bean and the empty vanilla bean to the pot, and bring it all to a boil.
- Cook it all under a lid over medium-low heat for 20 minutes.
- After 20 minutes, strain the juice and return it to the pot. Now add the cane sugar, and when it is completely dissolved in the rhubarb soup, take it off the heat and let it cool down.
Find the full recipe further down the page.
Tips and Tricks
Thickening – If you want a slightly thicker rhubarb soup, you can thicken it with a little potato starch mixed with water. We prefer the unthickened version, but it is a matter of taste.
Serving – The soup is served cold with for example vanilla ice cream, rusks (Danish tvebakker), kammerjunkere, or marzipan croutons. It is also delicious with fresh strawberries or pickled rhubarb. The soup can also be served hot, and then you would typically eat it with rusks just like we know it from elderflower soup. It is a good idea to put the rhubarb soup in the freezer for 30 minutes before serving to ensure it is completely cold. Serve the soup ice cold with a scoop of vanilla ice cream.
Storage – Store the soup in the refrigerator, where it will keep for a few days. You can also freeze the soup for longer shelf life. Put the soup in plastic containers or freezer bags and put it in the freezer for later in the year.
Frequently Asked Questions
Yes, you can easily do that. Put the soup in plastic containers or freezer bags and put it in the freezer for later in the year.
Tekst
Cold rhubarb soup
Ingredients
- 500 g rhubarb
- 1 l water
- 1 vanilla bean
- 120 g cane sugar
For serving
- 250 g strawberries
- 0.5 l vanilla ice cream
- Lime zest
- Fresh mint
Instructions
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Clean the rhubarb and cut it into slices of about 1 cm.500 g rhubarb
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Put the rhubarb slices, water, seeds from the vanilla bean and the empty vanilla bean in a pot and cook over low heat under a lid for 20 minutes.1 vanilla bean, 1 l water
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Pour the juice through a fine-mesh sieve, and pour it back into the pot. Pour sugar into the juice, and heat until the sugar is completely melted. Taste the soup, maybe a little more sugar is needed, depending on how sweet or sour the rhubarb is. If you want to thicken the soup, you can do it now.120 g cane sugar
- Take the pot off the heat, and pour the soup into a glass or bottle. Store it in the refrigerator until it is to be eaten.
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The soup is served in deep plates with fresh strawberries, vanilla ice cream, fresh mint, and a little grated lime zest.250 g strawberries, 0.5 l vanilla ice cream, Lime zest, Fresh mint
Notes
Nutrition
Update
This recipe was originally published on January 21, 2022 – We have since thoroughly tested and updated it with more relevant information to give you the best possible experience with the recipe.
This recipe was last updated: