Vanilla-Rhubarb Soup with Strawberries

Vanilla-Rhubarb Soup and Strawberries

It’s easy to get carried away at Farmer’s Markets, where the compulsion to grab random things you’ve never used takes over. Letting fresh ingredients sit on the counter for too long defeats the purpose of going to such markets, so I always look for recipes that make the most of seasonal produce.

If you happen to find rhubarb and strawberry in your reusable grocery totes or CSA box, try this Scandinavian-inspired dessert soup. The sweet and sour vanilla-rhubarb base (rabarbersoppa) is done in about 20 minutes, giving you a headstart in figuring out what to do with the rest of your haul.

I prefer to serve rhubarb soup chilled with sweetened cream and sliced strawberries, but ice cream also sounds great with this, doesn’t it?

Now what should I do with radish and still-poopy duck eggs?

recipe adapted from James Peterson’s Splendid Soups
Strawberry Feast hosted by My Kitchen Treasures

Rabarbersoppa (Vanilla-Rhubarb Soup)
Served Chilled with Strawberries and Cream

makes about 6 servings

Rhubarb Stalks Recipe

1 pound rhubarb, trimmed and cut into 1/4-inch slices
1/2 cup granulated sugar, or to taste
1 vanilla bean, split in half lengthwise
4 cups water
1 cup heavy cream
1 tablespoon confectioner’s sugar
1 teaspoon vanilla extract
2 pints strawberries, quartered


  1. Place the rhubarb, sugar, vanilla bean, and water in a pot. Bring to a gentle simmer and cook for about 15 minutes with the cover slightly ajar, just until the rhubarb is softened. Cover tightly, let cool, and refrigerate until thoroughly chilled.
  2. Remove the vanilla bean and scrape out the seeds with a paring knife. Reserve the seeds. Strain the soup, pushing down with a ladle to extract liquid from the rhubarb. Discard the pulp and mix the vanilla bean seeds with the strained rhubarb soup.
  3. To Serve: Mix together the heavy cream, confectioner’s sugar, and vanilla extract (alternatively, serve with whipped cream or ice cream). Place the quartered strawberries in chilled bowls and pour in the rhubarb soup. Drizzle with the cream mixture and serve.

Vanilla Rhubarb Soup with Strawberries and Cream

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44 Responses to “Vanilla-Rhubarb Soup with Strawberries”

  1. Manggy says:

    I love the clarity. And, the swirling pools of, uh, cream look very dramatic :)

  2. Lorraine @ Not Quite Nigella says:

    This is a fantastic idea! I need to go to a country themed party and this would be a great item to take!

  3. Rosa says:

    A wonderful idea! I’m sure I’d love this soup!



  4. Sean says:

    Strawberries and rhubarb. Can’t go wrong with those 2! The soup looks refreshing and delicious Jude!

  5. Soma says:

    Best summer soup i have seen around for a while. Cream sounds good to me.

    poopy duck eggs remind me the eggs we would get back in India:-)

  6. veggie wedgie says:

    Cool pic! Very intense color!

  7. kat says:

    Oh fruit soup such a scandinavian favorite

  8. maybellesmom says:

    what a great idea. I do think it is easy to get carried away at the market.

  9. Olga says:

    That looks so refreshing and pretty!

    Not sure what to do with poppy duck eggs, but radishes are great in salads: radish/cucumber/dill/sour cream salad. Or on sandwiches with cream cheese and scallions.

  10. Leela says:

    The strawberries in the first picture look divine – in the most literal sense. The glorious halo of light and all that makes them look like they’ve been sainted.

    I adore your sacred strawberries, Jude. Now can you make your poopy duck eggs look this holy and venerated?

  11. grace says:

    what a fun dessert–it looks psychadelic, man! i know what you mean about getting carried away at the farmers’ market, but if it results in something like this, i’ll do it every time. :)

  12. Carolyn Jung says:

    Oooh, I bet slightly-sweetened mascarpone would be lovely with this, too. Love the colors. So vivid and bright.

  13. The Duo Dishes says:

    The last picture is great! The sweet, swirly soup…great for summer.

  14. pigpigscorner says:

    Sounds like a great way to enjoy those 2 ingredients! I would love mine with ice-cream =)

  15. Girl Japan says:

    You are the most exotic foodie person I know, I know coming here I will always be intrigued and will always learn something new!!!

  16. Madam Chow says:

    My goodness, that even looks . . . healthy!

  17. Haley J. says:

    This is amazing – I think it’s my favorite rhubarb recipe I have seen this year, tied with plain rhubarb gelatin. I am hoping I make it to the market this week in time to pick up some rhubarb so I can make this!

  18. Barbara says:

    I’ve never seen a soup like this, but I really love the picture with the cream. I could definitely slurp that up!

  19. Aparna says:

    Never had or seen rhubarb, don’t get it here. :)
    But that soup looks beautiful with the strawberries in it.
    I agree, it’s easy to get carried away at the fruit and vegetable market; it happens to me almost all the time!

  20. Y says:

    The colour of that soup is just stunning and looks so refreshing.

  21. Cheryl says:

    what a great idea! as always, I love your pictures.

  22. Maya says:

    This often happens to me when I am at the Farmer’s market. Beautiful soup!

  23. Happy Cook says:

    Wow this one looks so healthy and so delicous.
    I love rhubarb and love the combo.
    Thankyou for sending this to my event.

  24. MC says:

    What a lovely soup! Even before reading the post and the recipe, it brought back memories of hot (yes, hot!) summer nights in Denmark where we would gratefully sip large bowls of cool “rabarbergrod”. It must be heavenly with strawberries. Beautiful pictures too.

  25. MyKitchenInHalfCups says:

    Now there is heaven in a bowl! Oh, yes ice cream sounds like the top of heaven on this

  26. anna says:

    That looks wonderful! Now I know what to do with the next batch of rhubarb I get!

  27. The Purple Foodie says:

    This looks so wonderfully refreshing, Jude! How I wish strawberries were in season here. *sigh*!

  28. Heather says:
  29. oggi says:

    Beautiful photos and the soup looks so delicious.

  30. Elizabeth - Cake or Death? says:

    This sounds like a delicious ice cream accompaniment! I never bake with rhubarb, but maybe this will be the summer that I change that. :)

  31. erin @ dessert girl says:

    It’s like pie without the crust! Yum!!

  32. katiek @kitchensidecar says:

    Um– beautiful.

    Though I am not a fan of fruit soups (they really urk me) this one looks so refreshing I would like to take a cool swan dive into it.

  33. Pritya says:

    That soup looks so hypnotozing! I know what you mean, once you are near the fresh veggie and fruit counter, the mind starts weaving its own magic. Cheers!

  34. Adam says:

    That’s a really sharp looking soup. I love the color swirling combo, and how can anything with strawberry and rhubarb not be amazing?

  35. elra says:

    How delicious! I also like to serve fruit soup in summer. I just left you a comment on your Pane Al Cioccolato, then realized that you’ve posted a long time ago. Just in case you didn’t read it, I just want to thank you for the recipe. I made it successfully, love it, and addicted to it. Will be making it on a regular basis, Thanks again.

  36. Jacque says:

    oooh, I am drooling now. That sounds so tasty. I love how clear the soup is, and what a pretty color to boot. Nice work!

  37. Lori says:

    hmmmmmmmmm what a refreshing soup.

  38. Caitlin says:

    Just gorgeous! Dessert soups were a revelation to me a couple years ago – seriously, sweet and cold? And the texture of a soup? It took a while for me to wrap my head around the concept, but I think I’m all for it now.

  39. yasmeen says:

    Love the natural color of fresh fruit:)

  40. Jaime says:

    Lovely, lovely, lovely.

  41. jeromy says:

    Safeguard the health both of body and soul.

  42. мeкy says:

    Автор, а у вас никто статьи не тырит c блога? А то у меня заколебали уже – копируют и копируют. И главное, что даже ссылку на мой блог никто не удосужится поставить.

  43. Forest Vaid says:

    Alex Squier

  44. RHUBARB BOWLS | Kitchen Appliances & Accessories says:

    [...] rhubarb bowls [...]

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