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Rhubarb Soup

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Rhubarb Soup
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
0
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Ingredients

for
4
servings
500 grams
180 grams
2 tablespoons
1 tablespoon
Cornstarch (gluten free)
Buttermilk (or cream)

Preparation steps

1.

Rinse and dry rhubarb, cut into small pieces. Combine sugar with vanilla sugar and about 800 ml (approximately 3 1/2 cup) of water, bring to a boil and simmer until sugar has dissolved.  

2.

Add rhubarb to the pan and simmer for about 10 minutes or until rhubarb is soft. Mash coarsely with a fork or press gently with a potato masher.

3.

Dissolve cornstarch in a little cold water. Add to rhubarb soup and bring to a boil again, remove from heat. Serve hot or cold with a dollop of buttermilk or cream.

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