A refreshing and elegant chilled dessert soup, featuring the tartness of rhubarb balanced with warm spices and a hint of wine.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 4 Cups | Diced Rhubarb |
| 4 ½ Cups | Water, divided |
| ¾ Cup | Sugar |
| 1 Tbsp | Orange Rind |
| 1 | Cinnamon Stick |
| 2 Tbsp | Cornstarch |
| Pinch | Cloves |
| ½ Cup | White Wine |
| ½ Tsp | Vanilla |
| For serving | Orange Slices |
Instructions
- In a saucepan, combine the diced rhubarb, 4 cups of water, sugar, orange rind, and the cinnamon stick.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes.
- In a separate small bowl, whisk the cornstarch and a pinch of cloves with the remaining ½ cup of 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.
- Remove the soup from the heat and stir in the white wine and vanilla.
- Remove the cinnamon stick. Let the soup cool completely, then chill thoroughly in the refrigerator.
- Serve cold, garnished with orange slices.
