Chilled Rhubarb Raspberry Soup ... a cold soup for summertime; a perfect combination ... as raspberries and rhubarb are ready in the garden together!
This cold fruit soup also includes vanilla to make a really amazing recipe for a Summer Soup!
A refreshing soup that is sweet tart and a tiny bit indulgent with the scoop of vanilla ice cream.
1/2 cup plus 2 tbsp. granulated sugar, divided
1/2 vanilla bean (seed and pod)
3 cups chopped fresh rhubarb
4 cups water
1 1/2 cups red raspberries
vanilla ice cream, optional
fresh raspberries, optional
In a pan combine the sugar, vanilla bean seeds and pod, the rhubarb and the water.
Bring the above mixture to a boil, stirring to avoid sticking and burning and to ensure sugar is well dissolved.
Then, reduce heat and allow to simmer for about 5 - 10 minutes, until rhubarb is tender (continuing to stir often).
Remove from heat, and add the raspberries and the 2 tbsp. sugar (or add sugar amount "to taste" - you may want to add less, or no sugar at all at this step, depending on the sweetness of the mixture).
Allow soup to cool for about 30 minutes.
Gently mash the fruit with the backside of a large spoon or a ladle.
Strain mixture through a coarse sieve into a large bowl, and discard the solids.
Chill soup for at least 3 hours or up to overnight before serving.
If desired, garnish each serving with a scoop of vanilla ice cream and fresh raspberries.
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