John Myers
Rhubarb Soup
The perfect rhubarb soup recipe with a picture and simple step-by-step instructions.
- 300 ml Water
- 200 g Sugar
- 50 ml Raspberry syrup
- 1 piece Lime
- 600 g Fresh rhubarb
- Cream
- Cinammon
- Please note that the dessert soup has to cool overnight.
- Wash the rhubarb and shake it dry, then peel it clean and cut into bite-sized pieces. Wash the lime with hot water and cut into slices.
- Bring the water together with the raspberry syrup and the sugar to a boil in a saucepan, now add the lime slices with the rhubarb and cook for about 5 minutes until the rhubarb just bites, remove from the stove, fish out the lime slices and let them cool down . Then fill it into a suitable container and let it cool down in the refrigerator overnight.
- Shortly before serving, we add raspberry syrup to taste again. For the garnish we whip a little more cream until it is slightly stiff.
- Now distribute the soup in suitable soup bowls, decorate with a dollop of cream and sprinkle with a little cinnamon and now ….. enjoy your meal …..
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