in Dessert Recipes, Soup Recipes

Rhubarb soup

updated

Spread the love

Ingredients for 4 servings:

  • 1 egg(s)
  • 1 packet of vanilla sugar
  • 1 packet of vanilla pudding powder
  • 5 stalk(s) rhubarb
  • 1 cup of sweet cream, 200 g each
  • 1 liter of water
  • 4 tbsp sugar, heaped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the rhubarb stalks, then slice them. Heat 1 liter of water in a saucepan, add the rhubarb, stir in the sugar and simmer for about 10 minutes. In a small bowl, beat the egg with a good dash of sweet cream. Beat the remaining cream and 1 sachet of vanilla sugar with a hand mixer until stiff. In a small bowl, mix the custard powder with a little cold water until lump-free, stir into the rhubarb soup, simmer for about 1 minute while continuing to stir, remove from the heat and allow to cool slightly. Then stir in the egg. Divide the rhubarb soup between plates and serve with the whipped cream.

Facebook Comments

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.

Mandarin curd

Rice pudding with apple and walnut crust à la Daniel