RHUBARB SOUP WITH ICE CREAM & FIGS

rhubarb soup -ice creamThe first time I heard of ‘rhubarb soup’, I was skeptical that was a real dish. I was introduced to it through my Danish friend Anne, who once confused a toilet brush for a dishwashing brush in a demonstration of the ‘American’ kitchen to her visiting mother. Despite her less than stellar reputation around the kitchen, it turns out she can cook – she served us an amazing meal and an even better dessert. rhubarb soup-ice cream -figs

Indeed, rhubarb soup turned out to be one of the best desserts I have ever had.
Rhubarb is in season in early spring, so hurry up and make this dish because it is wonderfully refreshing and really easy to make. I would even stock up my freezer with rhubarb so I can make this dish again.

 

Rhubarb soup with vanilla ice cream and caramelized figs
Serves 6
Print
354 calories
67 g
32 g
9 g
4 g
5 g
318 g
64 g
59 g
0 g
3 g
Nutrition Facts
Serving Size
318g
Servings
6
Amount Per Serving
Calories 354
Calories from Fat 77
% Daily Value *
Total Fat 9g
13%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 32mg
11%
Sodium 64mg
3%
Total Carbohydrates 67g
22%
Dietary Fiber 4g
15%
Sugars 59g
Protein 4g
Vitamin A
10%
Vitamin C
21%
Calcium
23%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Rhubarb soup ingredients
  1. • 2 lbs. (1 kg) rhubarb, cut into 3/4 inch pieces
  2. • 8.8 oz. (250 grams) sugar
  3. • 2 vanilla pods, flaked and vanilla beans scraped
  4. • 10 oz. (300 ml) water
Caramelized figs ingredients
  1. • 3 dried figs
  2. • ½ tablespoon butter
  3. • 6 scoops vanilla ice cream
  4. • 6 sprigs of mint
Instructions
  1. 1. Clean and cut the rhubarb into 3/4 inch pieces, and throw it in a pot with water, sugar, whole vanilla pods and scraped vanilla beans. Heat the mixture in the pot and let simmer for about 10 min.
  2. 2. Strain the rhubarb liquid (the ‘soup’) into a bowl, and transfer the rhubarb pieces that are retained (the ‘compote’) into another bowl, removing the vanilla pods. Let both bowls cool off in the refrigerator for a few hours or over night.
  3. 3. Cut the stems off the figs and flatten each fig so the stem is centered. Cut the figs into small “pizza slices” for a consistent look. Heat the butter in a small pan and sauté the figs for a few minutes or until browned. Transfer to a plate lined with paper towel.
  4. 4. Divide the cold rhubarb soup into six bowls or deep plates, and add the compote on top with a scoop of vanilla ice cream. Sprinkle with caramelized figs and garnish with a sprig of mint.
beta
calories
354
fat
9g
protein
4g
carbs
67g
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DiepLicious http://dieplicious.com/
 rhubarb soup

 

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