Strawberry Rhubarb Soup
4 servings
45 minutes
Strawberry rhubarb soup is a refined dessert of European cuisine that captivates with its combination of freshness and sweet-sour flavor. Historically, such fruit soups were made in the summer season when berries and rhubarb were abundant. In this recipe, juicy strawberries fill the dish with bright sweetness while rhubarb adds a pleasant tartness, creating a harmonious duet of flavors. The creamy texture of the soup is achieved through a light thickener—cornstarch—and vanilla ice cream adds tenderness. Serving with fragrant mint and tarragon makes the dish truly refreshing. This dessert is perfect for summer evenings when you crave something light yet rich in flavor.
1
Prepare all the ingredients.
2
Peel the rhubarb with a vegetable peeler and cut it into small cubes.
- Rhubarb: 500 g
3
Cut the strawberries in half or into quarters depending on the size of the berries.
- Strawberry: 500 g
4
Boil water with sugar in a pot.
- Water: 1 l
- Sugar: 75 g
5
Add half of the strawberries to the syrup, bring to a boil, and cook for 1 minute.
- Strawberry: 500 g
6
Blend the future soup with a blender, then mix the starch with a small amount of water and pour this mixture into the strawberry broth.
- Cornstarch: 15 g
7
Bring to a boil, stirring with a whisk, and add the rhubarb cubes. Cook for 5-7 minutes until the rhubarb is soft. Let the soup cool slightly and thicken.
- Rhubarb: 500 g
8
Place the remaining strawberries on plates and pour warm soup over them.
- Strawberry: 500 g
9
Place ice cream balls in the center of the plates.
- Vanilla ice cream: 300 g
10
Serve strawberry soup with rhubarb, garnished with mint and tarragon leaves.
- Tarragon leaves: to taste
- Mint leaves: to taste