Rhubarb Soup with Ice Cream
Prep: 20min
|
Servings: 2
|
Cook: 25min
A chilled rhubarb soup made with fresh ingredients from the cold salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g fresh rhubarb
- 75 g sugar
- 150 ml dry white wine
- 150 g Strawberries
- 1 Vanilla bean
- 1 tsp Cornstarch
- mint (for garnish)
- strawberries (for garnish)
- 2 scoops vanilla ice cream
Instructions
-
1.
Peel the rhubarb and cut into small pieces. Simmer 400 g with sugar, wine and strawberries for about 15 minutes, then strain through a sieve. Bring to a boil with the split vanilla bean and simmer for a few minutes. Whisk cornstarch with a little water, stir into the soup, bring to a boil and let thicken.
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2.
Caramelize the remaining rhubarb with a bit of sugar in a pan over medium heat and add it to the rhubarb soup.
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3.
Serve the warm rhubarb soup on plates, place one scoop of vanilla ice cream in the center of each, and garnish with strawberries and mint.
