A Recipe for Rhubarb

Looking for ideas for all that rhubarb sprouting up in your garden? And you’ve made the rhubarb sauce and the pie and the crumble? Now, how about something really luxurious?

(I have to say, for this soup and all the other things we make out of it, our rhubarb plants have proven themselves completely worthy of the shovelful of manure they get every year).

Here’s a recipe that is so good we couldn’t believe it when we first tried it. This soup is not just “gourmet,” it is totally lush with a silky smooth texture and completely luxurious flavor. This is a dessert soup, just to let you know so you can serve it in fancy little bowls or stemmed goblets. 

And do spring for the vanilla bean. Frugal me says “What?!! No-o-o-o!” at the price of one of these, but do make the splurge because this little item makes the soup.

And by the way it takes very little time to make this (but do allow time for it to chill). -jmm

Rhubarb Dessert Soup
Serves 6

3 cups of rhubarb cut into 1/2” pieces
2 cups of water
Juice of 1 lemon
1/2 of a vanilla bean
1/2 cup honey
6 sprigs of mint

1. Place the rhubarb, water, and lemon juice into a medium saucepan. Bring to a boil, then reduce heat and simmer until rhubarb is soft, about 10 minutes. The rhubarb should fall apart as you stir.

2. Scrape the seeds out of the vanilla bean into the soup, stir.

3. Stir in the honey and taste, adjust as needed. Cool, and place in refrigerator.

4. Cut the mint leaves into fine strips. Serve the soup chilled with mint leaves on top.