Jean Georgess Minimalist Rhubarb Soup Recipes
JEAN-GEORGES'S MINIMALIST RHUBARB SOUP
Provided by Mark Bittman
Categories salads and dressings, soups and stews, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- String the rhubarb, then cut it into roughly 2-inch lengths.
- Place 4 cups water in a saucepan and add the sugar; turn the heat to medium high. Split the vanilla beans lengthwise and scrape out the seeds; add both seeds and pods to the pot. When the water boils, turn the heat to medium and cook for 5 minutes, then add the rhubarb. Cook another 5 minutes or so, until the rhubarb begins to fall apart.
- Cool to room temperature, then cover and refrigerate overnight. The next day, remove the vanilla pods and break up the hunks of rhubarb with a whisk. Serve cold, with slices of strawberry and mango, any sorbet, a dollop of yogurt or sour cream, or on its own.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 0 grams, Carbohydrate 61 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 53 grams
RHUBARB SOUP
Provided by Linda Wells
Categories appetizer, dessert
Time 45m
Yield Twelve servings
Number Of Ingredients 8
Steps:
- Place the rhubarb, water and sugar in a large pot. Stir and simmer over medium heat for 20 minutes or until the rhubarb is soft.
- Add the cinnamon, lemon slices and red wine and simmer for 15 minutes.
- Remove from the heat and strain the soup through a sieve. Allow the soup to come to room temperature, cover and refrigerate.
- Serve the soup very cold in bowls with a dollop of creme fraiche and julienned rhubarb.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 27 milligrams, Sugar 28 grams
RHUBARB SOUP
"Served warm or chilled, this thick fruit soup makes an interesting first course," writes Linda Murray, Allenstown, New Hampshire. "It is also a refreshing dessert with a dollop of ice cream."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired.
Nutrition Facts : Calories 167 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 2g fiber), Protein 1g protein.
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