Rhubarb Soup With Berries Recipes

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CHILLED STRAWBERRY-RHUBARB SOUP



Chilled Strawberry-Rhubarb Soup image

Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.

Provided by EatingWell Test Kitchen

Categories     Healthy Soup Recipes

Time 45m

Number Of Ingredients 7

4 cups 1/2-inch pieces rhubarb, fresh or frozen
3 cups water
1 ½ cups sliced strawberries
¼ cup sugar
⅛ teaspoon salt
⅓ cup chopped fresh basil or mint, plus more for garnish
Freshly ground pepper to taste

Steps:

  • Bring rhubarb and 3 cups water to a boil in a large saucepan. Cook until the rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help cool it quickly. (If you aren't in a hurry, you can skip the ice-water bath.) Refrigerate, stirring occasionally, until cool, at least 20 minutes.
  • Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 23.1 g, Fat 0.5 g, Fiber 3.5 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 83.8 mg, Sugar 17 g

CHILLED RHUBARB AND RASPBERRY SOUP



Chilled Rhubarb and Raspberry Soup image

And now, dessert: This luminous, vanilla-scented concoction is sweet, tart, refreshing, and a touch indulgent, thanks to a scoop of ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

1/2 cup sugar
Seeds and pod of 1/2 vanilla bean
4 to 6 stalks rhubarb (1 pound), thinly sliced
4 cups water
6 ounces raspberries (1 1/3 cups)
1 to 2 tablespoons sugar
Vanilla ice cream, if desired
Raspberries, if desired

Steps:

  • Bring sugar, vanilla bean seeds and pod, rhubarb, and water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat, and add raspberries and 1 to 2 tablespoons sugar if desired, depending on sweetness of the fruit. Let cool for 30 minutes.
  • Gently mash fruit with a ladle. Strain through a coarse sieve into a large bowl; discard solids. Chill soup at least 3 hours or up to overnight. Garnish each serving with a scoop of vanilla ice cream and raspberries if desired.

Nutrition Facts : Calories 193 g, Fat 5 g, Protein 3 g

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