Wash 7 rhubarb stalks, peel away any tough exterior, trim the ends and cut the stalks into chunks.
Combine the rhubarb pieces, water, sugar, orange zest and cinnamon in a saucepot, and bring to a simmer over medium heat.
Cook until the rhubarb is falling apart, 8 to 12 minutes.
Note: There is a very small window where the rhubarb goes from tender to mush; keep testing the fruit by piercing it with a sharp knife, and as soon as it penetrates, remove it from the heat.
Remove the pot from the heat and transfer the contents to a shatter-proof container.
Refrigerate the soup until cold.
When chilled, discard the cinnamon.
If you have a juicer, put the remaining rhubarb stalk in and process to release its juice.
Otherwise, you can substitute 1 Tbsp of lemon juice for the rhubarb juice.
Strain and add the juice to the chilled soup.
Serve the soup in four chilled dessert bowls, with a scoop of ice cream, a few berries and some mint.
This recipe can also be made dairy-free by using soy ice cream!
Ingredients:
8 stalks rhubarb
4 cups water
2 1/2 cups sugar
1 oranges, grated for zest
2 cinnamon sticks
1 pint vanilla ice cream
6 strawberries, cut very thin crosswise
1/2 cup blueberries, sliced
2 tablespoons mint leaves, torn
1 tablespoon lemon juice (optional)
Steps/Methods:
Wash 7 rhubarb stalks, peel away any tough exterior, trim the ends and cut the stalks into chunks.
Combine the rhubarb pieces, water, sugar, orange zest and cinnamon in a saucepot, and bring to a simmer over medium heat.
Cook until the rhubarb is falling apart, 8 to 12 minutes.
Note: There is a very small window where the rhubarb goes from tender to mush; keep testing the fruit by piercing it with a sharp knife, and as soon as it penetrates, remove it from the heat.
Remove the pot from the heat and transfer the contents to a shatter-proof container.
Refrigerate the soup until cold.
When chilled, discard the cinnamon.
If you have a juicer, put the remaining rhubarb stalk in and process to release its juice.
Otherwise, you can substitute 1 Tbsp of lemon juice for the rhubarb juice.
Strain and add the juice to the chilled soup.
Serve the soup in four chilled dessert bowls, with a scoop of ice cream, a few berries and some mint.
This recipe can also be made dairy-free by using soy ice cream!
