Recipe for Strawberry-Rhubarb Soup | Almanac.com

Strawberry-Rhubarb Soup

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The Editors
Serves 6-8
Preparation Method
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Our chilled Strawberry-Rhubarb Soup pairs tangy rhubarb and sweet strawberries for a refreshing spring or summer starter. 

Try something different, and enjoy the best of the season with this simple, fresh, nutritious, colorful soup!

For more rhubarb dishes, see our “Best Rhubarb Recipes” page.

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
  1. Combine rhubarb, strawberries, and water in a soup kettle and simmer partially covered for 20 minutes. 
  2. Strain, reserve fruits, and return liquid to the kettle. Reheat to simmer. 
  3. Combine cornstarch and water or wine to form a smooth paste. Add 1/2 cup hot soup to paste, stir with a whisk until blended, and add the mixture to the kettle. 
  4. Cook over low heat, stirring constantly, until smooth. 
  5. Add sugar and reserved fruits and stir. 
  6. Combine cream and egg yolk and stir slowly into soup. Do not boil. 
  7. Cool, chill, and serve cold, garnished with additional sliced berries. (Also good hot.)
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