Best 8 Strawberry Rhubarb Soup Recipes

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Strawberry rhubarb soup is a classic spring and summer dish that is both refreshing and satisfying. The combination of sweet strawberries and tart rhubarb creates a delicious and balanced flavor, and the creamy texture of the soup makes it a perfect comfort food. Whether you are looking for a light and easy weeknight meal or a special occasion dish, strawberry rhubarb soup is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

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

STRAWBERRY RHUBARB SLUMP



Strawberry Rhubarb Slump image

A slump is in the family of cooked or stewed fruit with raised dough on top. Some are golden brown baked pastry over seasonal fruits like cobblers and some are simmered on the stove like a slump or a grunt (which is the Cape Cod name for slump). So this is more like a big boiled dumpling over cooked fruit, which slumps when you put it on the plate. It reminds me of my mom's favorite lunch of tomato soup with big doughy dumplings. She'd slip the batter off a large spoon into the slow simmering red bath of tomato soup and they'd immediately sink. It was a bit of a treasure hunt to find the dumplings at the bottom of her Revereware saucepan. My love of rhubarb in anything comes from my time in England and time in my garden where 2 large rhubarb plants are its focal point.

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pint strawberries, green tops removed, cut into large pieces
2 cups cut-up rhubarb
1/2 cup sugar
1/2 cup water
1 cup all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Lightly sweetened whipped cream

Steps:

  • In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
  • Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
  • Serve in shallow bowls, topped with whipped cream.

STRAWBERRY-RHUBARB "NOTHING" SOUP: ZUPA NIC



Strawberry-Rhubarb

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 12

1 pound cleaned rhubarb
3/4 cup sugar
2 pints strawberries, hulled and pureed
2 cups orange juice
1/4 cup lemon juice
1/4 cup sugar
1/2 cup milk
1/2 cup cream
1/2 vanilla bean, scraped
3 egg yolks
1/4 cup sugar
1/2 cup buttermilk

Steps:

  • Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour. Meanwhile, puree strawberries with remaining 1/4 cup sugar. In a saucepan, cook rhubarb and orange juice, covered, until mushy. Remove from heat and stir in strawberry puree.
  • For the syrup: Bring ingredients to a boil. Set aside to cool.
  • For the anglaise: In a saucepan, bring the milk cream and vanilla bean to a scald. In the meantime, in a bowl, whisk together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise.
  • Drizzle the anglaise mixture on top of the strawberry rhubarb nothing. (Soup may be served hot or cold.)

CHILLED RHUBARB AND STRAWBERRY SOUP



Chilled Rhubarb and Strawberry Soup image

Make and share this Chilled Rhubarb and Strawberry Soup recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

6 cups chopped rhubarb
1/2 cup sugar
1/4 teaspoon salt
1/2 cup water
2 cups frozen strawberries
3/4 teaspoon ground cinnamon
1/4 cup cornstarch
1/4 cup cold water
2 cups milk
3 cups sour cream

Steps:

  • Cook rhubarb, sugar, salt and 1/2 cup water over medium heat until rhubarb is very tender and mixture starts to thicken.
  • Set aside.
  • In another saucepan mix strawberries and cinnamon.
  • Blend together the cornstarch and the 1/4 cup water and add to strawberries.
  • Bring to boil then reduce heat and simmer for 1 minute.
  • Remove from heat and add to rhubarb mixture.
  • Chill.
  • Blend together milk and sour cream and stir into rhubarb and strawberry mixture before serving.

Nutrition Facts : Calories 261.1, Fat 16.4, SaturatedFat 10.2, Cholesterol 37.2, Sodium 123.1, Carbohydrate 25.6, Fiber 2.4, Sugar 12.9, Protein 4.6

WATERMELON STRAWBERRY RHUBARB SOUP



Watermelon Strawberry Rhubarb Soup image

This chilled summertime soup made with yogurt showcases the fresh flavors of rhubarb, watermelon and strawberries.

Provided by Brooke Lark

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 7

1 cup chopped fresh rhubarb
1/2 cup water
Juice of 2 limes
2 cups cubed seedless watermelon (rind removed)
1 cup fresh strawberries
1/2 cup agave nectar
4 tablespoons Greek honey vanilla yogurt (from 6-oz container)

Steps:

  • In small microwavable bowl, place rhubarb, water and lime juice. Cover with sheet of plastic wrap. Microwave on High 5 minutes.
  • With slotted spoon, remove rhubarb from bowl. Pour remaining juices into blender. Add watermelon, strawberries and agave nectar to blender. Cover; blend on high speed until pureed.
  • Divide mixture evenly into 4 individual dessert bowls. Top each with 1 tablespoon yogurt. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

STRAWBERRY-RHUBARB SYRUP



Strawberry-Rhubarb Syrup image

A classic pairing of strawberry and rhubarb makes a delectable syrup to top pancakes, waffles, or strata.

Provided by Abbey

Categories     Syrups

Time 25m

Yield 8

Number Of Ingredients 6

1 ½ cups strawberries, halved
1 cup chopped rhubarb
1 cup water
1 cup white sugar
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
  • Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
  • Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
  • Remove syrup from heat. Serve warm or cold.

Nutrition Facts : Calories 116.8 calories, Carbohydrate 29.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 2.1 mg

RHUBARB SOUP



Rhubarb Soup image

"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

4 cups diced fresh or frozen rhubarb
1 cup plus 2 tablespoons water, divided
1/2 cup sugar
1 cinnamon stick (2 inches)
1 tablespoon cornstarch
1 cup white grape juice or white wine
Toasted sliced almonds, optional

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.

RHUBARB AND STRAWBERRY PIE



Rhubarb and Strawberry Pie image

A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.

Provided by Terri

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Yield 8

Number Of Ingredients 8

1 cup white sugar
½ cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  • Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  • Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  • Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g

Tips:

  • Choose ripe and fresh strawberries and rhubarb for the best flavor.
  • To easily remove the skin from the rhubarb, simply pull it off with your fingers.
  • If you don't have any lemon juice on hand, you can use a bit of white vinegar instead.
  • For a creamier soup, add a dollop of sour cream or yogurt before serving.
  • Garnish the soup with chopped fresh herbs like mint or basil for an extra pop of flavor.

Conclusion:

Strawberry rhubarb soup is a delicious and refreshing springtime treat that is easy to make. With its vibrant color and tangy-sweet flavor, this soup is sure to please everyone at your table. Whether you serve it chilled or warm, this soup is a perfect way to enjoy the season's bounty. So next time you have a few extra strawberries and rhubarb on hand, give this recipe a try. You won't be disappointed!

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