This was the first time I have tried rhubarb and I enjoyed it.
Chilled Strawberry-Rhubarb Soup
From EatingWell: May/June 2011
Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.
4 Reviews for Chilled Strawberry-Rhubarb Soup
I tried this recipe the other day and it turned out amazing! It was the perfect refreshing soup. I served it with cornbread, and when you put them together, it's like eating strawberry shortcake, only healthier! Depending on your mood, this recipe could come off as a bit too sweet, but it was perfect for this hot summer night. I recommend adding basil and/or mint, maybe a touch of pepper too.
I've made this twice and can't get enough of it. Instead of water and sugar, try using white grape juice and honey to taste. It's delish! Also, I just threw the mint, strawberries and cooked rhubarb in my food processor - so easy to make this quickly. It's also lovely as a light sauce over lemon sorbet and pizzelles for dessert!!
I made a batch of this tonight for lunch tomorrow. While I haven't added the fresh basil yet, the taste test told me I'm going to like this a lot. Sweet/tart with a good mouth feel. I could see this being a great hit on a hot summer day. A dollop of Greek yogurt or a swirl of cream would be a good addition, I think.
Since I"ve made three of the four recipes in the magazine spread, I'm thinking I have to make the fruit salad next.