Jul 12, 2022

Rhubarb Strawberry Soup

Sweet yet savoury rhubarb strawberry soup recipe is cooling on hot summer days.

This soup takes the classic pairing of sweet strawberry and tart rhubarb to make a refreshing summer soup, perfect for the patio. Enjoy on its own as a treat or spoon it over vanilla ice cream for a wonderful dessert.

The mixture of rhubarb and strawberry is, for me, the best way to enjoy both. Their flavours complement and support each other so well it's often hard to find one without the other in baked goods and other foods. So, why fight a good thing?

Either fresh or frozen rhubarb and strawberries can be used, so it's easy to make this delicious treat any time of year.

It's important to use high quality, premium apple juice. If using store-bought, juice an easy way to tell if it is premium or not is from the clarity. Do not use clear juices from concentrate. Better yet, if you have a juicer, juice a couple of your favourite apples for this recipe.

Ingredients

(Makes 4 servings)

4 cups fresh or frozen rhubarb, cut into 1/2-inch pieces (thawed if frozen)
2, 1/2 cups water
2 cups fresh or frozen strawberries, hulled and chopped (thawed if frozen)
1/2 cup pure premium apple juice
1/4 cup monk fruit sweetener (or granulated sugar)
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
fresh mint, chopped (optional)

Directions

In a medium soup pot over medium-high heat, add the rhubarb and water. Bring to a boil then reduce heat to medium. Partially cover and let cook, stirring occasionally, until the rhubarb has softened and starts breaking down (about 8 to 10 minutes for fresh rhubarb - if using frozen rhubarb, about 5 minutes). Remove from heat and let cool to room temperature.

Using a high-powered blender, add the rhubarb, strawberries, apple juice, sweetener, salt, and ground black pepper, then blend until the mixture is smooth. Transfer into a soup tureen and refrigerate until cold.

Serve garnished with mint (optional).

Nutritional Information Per Serving: