Strawberry Rhubarb Soup

Written by chanie on June 5th, 2011


Strawberries and rhubarb are as fresh and delightful as the spring air they herald. They pair wonderfully in recipes and add a burst of color as well as tang. The natural sweetness of the strawberries lends itself well to rhubarb’s tartness for a perfect balance of flavors.

While many people opt for a creamy potato leek soup, or a cheesy french onion soup for their dairy Shavuous meal, I like to take advantage of the fresh seasonal fruits for a cold and refreshing fruit soup. Think about it – you’ve got steaming lasagna coming, and lots of rich and creamy cheesecake for dessert, who needs another heavy plate of soup? This light and refreshing soup makes the perfect starter.

NOTE: the leaves of a rhubarb plant contain oxalic acid and can be toxic. While many stores sell the stalks already trimmed, make sure all the leaves are removed before using.

With minor tweaking, you can also use this recipe as an ice cream sauce or compote, see below for details.

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7 Comments so far ↓

  1. Laura says:

    This is a very creative soup idea. I also served fruit soup (roasted peaches and apricots with cardamom scented sour cream drizzle)

  2. Gitty Webb says:

    It looked so good on my facebook newsfeed that I said I had to try it out. It was delicious!! Everyone at the table also loved it so I gave out the link – thanks so much!

  3. Bracha Cook says:

    This sounds great! Can I make this soup ahead of time and freeze it? (will it lose its consistency when defrosted?)

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