Yield 6 Cups
This refreshing soup can be served at the beginning
or end of a meal. Just enough sugar allows the
rhubarb flavor to shine through without tasting too
sweet or tart. Served with a dollop of Triple Sec
Crème Fraiche, this soup becomes a creamy dessert.
For a special treat, the soup can be strained
further and used as the base for a Rhubarb
2 lbs rhubarb, cut into 1” pieces
1 medium orange, zested and juiced
1 C sugar
3 ½ C Water
Combine the rhubarb, half of the orange zest, orange
juice, sugar and water into a large pot. Stir to
combine and bring to a boil over medium-high heat.
When a boil is reached, reduce to a simmer. Cook
uncovered until the rhubarb is tender and falling
apart. About 10-15 minutes.
Remove the pan from the heat and allow to cool
slightly. When cooled, force the soup through a
strainer or food mill to remove any stringy rhubarb
fibers, leaving a smooth soup. Refrigerate until
ready to serve. The soup can be refrigerated for up
to five days.
Serve cold, in a bowl ,with a dollop of sour cream,
whipped cream or Triple Sec Crème Fraiche (recipe
Triple Sec Crème Fraiche
Yields ½ Cup
½ C crème fraiche
2 teaspoon sugar
¼ teaspoon orange zest
Whisk all ingredients in a bowl. Cover and place in
the refrigerator for at least one hour to allow the
flavors to blend. Use within seven days.
Recipes by David Musial