The 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. 
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
2014-05-15 02:23:50
Serves 6
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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
- • 2 lbs. (1 kg) rhubarb, cut into 3/4 inch pieces
- • 8.8 oz. (250 grams) sugar
- • 2 vanilla pods, flaked and vanilla beans scraped
- • 10 oz. (300 ml) water
Caramelized figs ingredients
- • 3 dried figs
- • ½ tablespoon butter
- • 6 scoops vanilla ice cream
- • 6 sprigs of mint
Instructions
- 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. 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. 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. 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.
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