Strawberry-Rhubarb Soup

ILYA ANTOKHIN/shutterstock


6 cups rhubarb, cut into 1-inch pieces
2 cups strawberries, hulled and sliced
1-1/2 quarts water
2 tablespoons cornstarch
1/4 cup cold water or dry white wine
1/4 cup sugar (or more to taste)
1 cup cream
1 egg yolk
Sliced strawberries


Combine rhubarb, strawberries, and water in soup kettle and simmer, partially covered, 20 minutes. Strain, reserving fruits, and return liquid to kettle. Reheat to simmer. Combine cornstarch and water or wine to form a smooth paste. Add ½ cup hot soup to paste, stir with a whisk until blended, and add mixture to kettle. Cook over low heat, stirring constantly, until smooth. Add sugar and reserved fruits and stir. Combine cream and egg yolk and stir slowly into soup. Do not boil. Cool, chill, and serve cold, garnished with additional sliced berries. (Also good hot.)


Serves 6-8


Reader Comments

Leave a Comment

Strawberry-Rhubarb Soup

I made this soup and really liked it, but the picture does not at all look like the finished soup. Thanks for the recipe.

strawberry rhubarb recipe

The Editors's picture

Thank you for the feedback, Debby. We’re so glad you enjoyed the soup.

What is the deal with all the

What is the deal with all the STRAWBERRIES??? If i want RHUBARB i do not want to ruin it with strawberries????