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Strawberry-Rhubarb Soup

Photo Credit
ILYA ANTOKHIN/shutterstock
The Editors
Yield
Serves 6-8
Category
Fruit
Soups, Stews, Chowders
Course
Soup
Preparation Method
Simmer
Sources
Soups, Chowders, and Stews
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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.

Ingredients
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
Instructions
  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.)
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Debby (not verified)

4 years 10 months ago

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

LARRY L DREYER (not verified)

8 years 1 month ago

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