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Gallery Chilled Rhubarb Soup Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 pound rhubarb, peeled and cut into 1/4-inch-thick pieces (about 4 cups) 1/2 cup granulated sugar 1 stalk fresh lemongrass (bottom 8 inches only), crushed 1 small bunch fresh mint 1 bottle (750 ml) dry red wine 1 1/4 cups confectioners’ sugar 1/2 teaspoon cornstarch Mint Ice Milk
Gallery Chilled Rhubarb Soup
Recipe Summary Servings: 4
Gallery
Chilled Rhubarb Soup
Chilled Rhubarb Soup
Chilled Rhubarb Soup
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 pound rhubarb, peeled and cut into 1/4-inch-thick pieces (about 4 cups) 1/2 cup granulated sugar 1 stalk fresh lemongrass (bottom 8 inches only), crushed 1 small bunch fresh mint 1 bottle (750 ml) dry red wine 1 1/4 cups confectioners’ sugar 1/2 teaspoon cornstarch Mint Ice Milk
Directions
Stir together rhubarb and granulated sugar; set aside. Tie together lemongrass stalk and mint with kitchen twine to form a bundle; set aside.
Bring wine to a boil in a medium saucepan; cook until reduced to 2 cups, about 10 minutes. Remove from heat.
Whisk together confectioners’ sugar and cornstarch. Whisk in 2 tablespoons water. Whisking reduced wine, add cornstarch mixture. Stir in rhubarb mixture.
Bring wine mixture to a boil. Add lemongrass-mint bundle. Remove from heat; let cool completely. Refrigerate until cold, at least 1 hour (or overnight).
Discard bundle. Divide soup among 4 chilled bowls. Dip 2 tablespoons in hot water, and use them to form 4 scoops of ice milk. Place 1 scoop in each bowl.
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All Reviews for Chilled Rhubarb Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chilled Rhubarb Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
