in Dessert Recipes

East Frisian rhubarb soup

updated

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Ingredients for 4 servings:

  • 3 stalk(s) rhubarb
  • 1 bag(s) of dried fruit (apple rings, prunes, etc.)
  • 100 g raisins
  • 1 liter of water
  • 100 g sugar
  • 1 stalk(s) cinnamon
  • 40 g sago
  • 1 egg white, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Rhubarb bree

Peel the rhubarb and cut into approximately 2 cm pieces. Bring the water, sugar, dried fruit, raisins, and cinnamon stick to a boil. Stir the sago into the boiling water and simmer for about 15 minutes, stirring continuously. Then add the rhubarb and cook over low heat for another 10 minutes, stirring continuously, until it swells. Remove the cinnamon stick. Beat the egg whites until stiff, if desired, and add them in flakes. Delicious warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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