Best 3 Rhubarb Soup Norwegian 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.

CHILLED STRAWBERRY-RHUBARB SOUP

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.

RHUBARB SOUP

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.