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–+ servings

Rhubarb soup

A northern dessert that is simple to make.
5 from 1 vote
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Course Dessert
Cuisine Scandinavian
Servings 4
Calories 80 kcal

Ingredients
  

  • 2 cups water
  • 1 cup chopped rhubarb, 1-2 stalks
  • ¼ cup sugar or other sweetener

For the starch slurry

  • ¼ cup water
  • 2 tablespoon cornstarch or potato starch

Instructions
 

  • Start by rinsing your rhubarb stalks. Young, thin stalks do not need to be peeled. If you have old thick wooden ones take out the outer layer. Cut them to 1 cm pieces.
  • Boil your water and add the rhubarb and sugar. Boil the rhubarbs for 10 minutes until they are soft and mushy.
  • Mix your starch with the water and pour it into the rhubarb soup while you are constantly stirring.
  • If you use potato starch, let the soup just bring to a boil so it thickens. If you use cornstarch then you need to boil the soup for 2-3 minutes. Remember to stir it constantly after adding the starch. Otherwise, clumps will form.
  • Pour your hot rhubarb soup into a serving jar. (one that tolerates heat). Sprinkle some sugar on top to prevent a skin to form on top.
  • Let it cool down and serve with whipped cream, vanilla sauce or whole milk.

Notes

Nutrition per serving: 80 calories, 0 g fat, 18,5 g carbs, 0,6 g fiber, 0,3 g protein.   

Nutrition

Calories: 80kcal
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