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Hot or Cold Rhubarb Soup

July 17, 2017 By Therese 1 Comment

This Rhubarb soup is an incredibly wonderful summer treat for warmer days and is even more perfect served with a dollop of ice cream or sour cream.

If you happen to have any leftover rhubarb that you havn’t used yet- this is the perfect dish to make.

This can infact be served warm as well in autumn if you have a couple of stalks in your freezer.

Print

Hot or Cold Rhubarb Soup

Cook 20 mins

Total 20 mins

Yield 6

Ingredients

250 g rhubarb stalks

1 litre water

200 g sugar

1 tbsp corn starch/ potato flour

0,5 decilitre water

Instructions

Roughly chop the rhubarb stalks and bring to a saucepan together with sugar and water.

Bring to a boil and let simmer until the rhubarb has ‘fallen apart’ and the sugar has been dissolved.

Dilute the corn starch in water and add to the soup, constantly stirring until the soup has thickned.

Serve at once together with a dollop of ice cream or let cool down in the fridge over night (or until cold) and serve with a dollop of vanilla yogurt.

Courses Dessert

Related

Filed Under: Norway, Recipes, Spring, Summer

Previous Post: « Five things you have to do in Oslo this summer
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Comments

  1. Frank Elstad

    July 17, 2017 at 16:30

    I love this one!

    Reply

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