Cold rhubarb soup

Recipe for cold rhubarb soup

In Denmark, this is a traditional summer dessert with rhubarbs. Many people grow their own rhubarbs in their garden, and this dessert is a perfect use for them. Serve it cold with homemade vanilla ice cream on top.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine Danish

Servings portions

Calories 96 kcal

Ingredients

500 g rhubarb
1 l water
2 tbsp vanilla sugar
120 g cane sugar

Instructions

Clean the rhubarb and cut it into slices of about 1 cm.
Put rhubarb slices, water, and vanilla sugar in a saucepan and boil over low heat under a lid for 20 minutes.
Pour the juice through a fine-mesh sieve and pour it back into the pan. Pour sugar into the juice and heat until the sugar is completely melted. Taste the soup, maybe a little more sugar, depending on how sweet or sour the rhubarb is.
If you want to thicken the soup, you can do it now with 2 tbsp. potato starch stirred in a little water, we like best the unthickened version.
Take the pan off the heat and pour the soup into a jar or bottle. Keep it refrigerated until it is to be served.
Serve the soup ice cold with a scoop of vanilla ice cream. It is a good idea to put the rhubarb soup in the freezer 30 minutes before it is to be served to ensure that it is completely cold. Also, serve it in cold bowls.

Nutrition

Calories: 96kcal

Keyword chilled rhubarb soup, danish summer food, rhubarb soup norwegian, scandinavian dessert, Soup with rhubarb, Summer dessert, Summer soup

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