Chilled Spiced Rhubarb Soup
📜 Collection: Patsy’s Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A unique and refreshing chilled dessert soup from Patsy’s collection, featuring tender rhubarb simmered with warm spices like cinnamon and cloves, and finished with a splash of white wine.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 25 mins | Several hours | 6–8 Servings |
🔪 Key Equipment
- Saucepan
- Small bowl
- Wire whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 Cups | Rhubarb | diced |
| 4 1/2 Cups | Water | divided |
| 3/4 Cup | Sugar | None |
| 1 Tbsp | Orange Rind | None |
| 1 | Cinnamon Stick | None |
| 2 Tbsp | Cornstarch | None |
| Pinch | Cloves | None |
| 1/2 Cup | White Wine | None |
| 1/2 Tsp | Vanilla | None |
| For serving | Orange Slices | for garnish |
Instructions
Step 1: Simmer the Base
- In a saucepan, combine the 4 cups diced rhubarb, 4 cups water, 3/4 cup sugar, 1 tbsp orange rind, and 1 cinnamon stick. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes until the rhubarb is very tender.
Step 2: Thicken and Finish
- In a separate small bowl, whisk the 2 tbsp cornstarch and a pinch of cloves with the remaining 1/2 cup cold water until smooth.
- Slowly add the cornstarch mixture to the simmering rhubarb, whisking constantly, and cook for 1-2 minutes until it thickens slightly and coats the back of a spoon.
- Remove the soup from the heat and stir in the 1/2 cup white wine and 1/2 tsp vanilla. Remove the cinnamon stick.
Step 3: Chill and Serve
- Let the soup cool completely, then chill thoroughly in the refrigerator for several hours until ice-cold.
- Serve cold, garnished with orange slices.
💡 Make-Ahead & Storage: This soup can be prepared ahead and stored in an airtight container in the refrigerator for up to 3 days. Serve thoroughly chilled.
Original Recipe Scan
