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Desserts Recipes: Spiced Rhubarb Soup with Vanilla Ice Cream

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This silky fruit dessert is delicious on its own or topped with vanilla ice cream. Just be sure to only barely cook the rhubarb, so that it retains its crispness — and plenty of tangy flavor.

Servings: 4
Prep Time: 10 mins
Total Time: 25 mins
Ingredients on sale: 3

  • 1 cup crème de cassis
  • 1 cup dry red wine
  • 1/4 cup light brown sugar
  • 2 cloves
  • 1 star anise pod
  • 1 cinnamon stick, halved
  • One 3-inch strip of lemon zest
  • 1/2 vanilla bean, split
  • 1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick

Vanilla ice cream, for serving

1. In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar. Reduce the heat and discard the flavorings. Stir in the rhubarb and return to a simmer. Remove from the heat and let stand for 10 minutes. Transfer to a bowl; refrigerate until chilled.

2. Spoon the soup into bowls. Top each with a scoop of ice cream and serve.

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