Scandinavian Vanilla Rhubarb Soup Recipes

COLD RHUBARB SOUP

Steps:

• In a heavy bottomed pot add rhubarb, 2 cups water, sugar, vanilla.
• Bring to boil, simmer 25 minutes.
• Return heat to medium, add cornstarch dissolved in water. Stir continuously until it thickens.
• Chill in refrigerator until read to serve.

JEAN-GEORGES'S MINIMALIST RHUBARB SOUP

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.

SCANDINAVIAN RHUBARB SOUP WITH VANILLA

Steps:

• Over medium heat, combine the rhubarb, sugar and water and bring to a boil. Stir occasionally. Make sure sugar is dissolved. Reduce heat and simmer until rhubarb is tender. Add salt and then vanilla extract. Stir well.
• Let cool for 15 or 20 minutes, cover and refrigerate until cold. Before serving, garnish with whipped cream, gelato and strawberries.