Jean Georgess Minimalist Rhubarb Soup Recipes

Steps:

• String the rhubarb, then cut it into roughly 2-inch lengths.
• Place 4 cups water in a saucepan and add the sugar; turn the heat to medium high. Split the vanilla beans lengthwise and scrape out the seeds; add both seeds and pods to the pot. When the water boils, turn the heat to medium and cook for 5 minutes, then add the rhubarb. Cook another 5 minutes or so, until the rhubarb begins to fall apart.
• Cool to room temperature, then cover and refrigerate overnight. The next day, remove the vanilla pods and break up the hunks of rhubarb with a whisk. Serve cold, with slices of strawberry and mango, any sorbet, a dollop of yogurt or sour cream, or on its own.

Steps:

• In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired.

Steps:

• Cut the rhubarb into small pieces and put it through a juicer. Rhubarb fibers can clog the juicer, so you may need to clean it about halfway through this process. Strain the juice and measure out 2 cups. Adjust the color with grenadine to make it a light pink.
• Pour about 1/2 cup of the juice into a small glass bowl and sprinkle the gelatin over the surface. Let it sit for about 1 minute, then microwave for 45 seconds or heat gently in a saucepan until melted. Pour into the rest of the rhubarb juice and stir for about 1 minute.
• Pour into a whipped cream maker and screw on a fresh N2O charger. Shake vigorously for about 2 minutes. Refrigerate for at least 2 hours, shaking vigorously every 30 minutes or so, as the gelatin sets, or for up to 1 week.
• Remove the zest from the orange and lemon with a vegetable peeler. Tie the zest in cheesecloth along with the vanilla pod and lemongrass. Juice the orange and lemon. Strain the juices and reserve.
• Put the strawberries, rhubarb, elderflower cordial, Moscato d'Asti, water, and grenadine in a saucepan and bring to a boil over medium-high heat. Add the cheesecloth sachet, reduce the heat, and simmer the soup for 10 minutes. Remove from the heat and let cool to room temperature.
• Remove the sachet and liquefy the soup with an immersion blender. Strain through a fine strainer set over a bowl or pitcher (discard the solids). Whisk in the orange and lemon juices and chill thoroughly before serving or for up to 3 days.
• Bring 2 cups of the water to a boil in a small saucepan. Add the tapioca and simmer, stirring occasionally, for about 10 minutes. The tapioca will have lost about half its opacity. Drain and rinse the tapioca. Bring the remaining 2 cups water to a boil and add the tapioca. Cook until the tapioca has lost all its opacity, another 2 to 3 minutes. Large pearls will take longer to cook. Drain, and rinse well in cold water to remove the excess starch. Put the tapioca in a container with 1 cup of the simple syrup and refrigerate until you're ready to serve.
• Blanch the basil in boiling water for 15 seconds. Drain, refresh in ice water, and drain again. Squeeze out all of the water and put the basil in a blender. Add the remaining 1/4 cup simple syrup and blend on high for at least 1 minute, to make a smooth puree. Line a strainer with a few layers of cheesecloth. Strain the basil syrup (discard the solids) and refrigerate until you're ready to serve or for up to 1 week.
• Drain the tapioca. Stir the basil syrup into the tapioca and add a spoonful to a small glass. Pour in the consommé over the back of a spoon to help keep the layers distinct. Shake the whipped cream maker and top the glass with a shot of rhubarb foam. Sprinkle with sliced basil, if desired. Repeat for each serving.
• You could serve the consommé without the basil tapioca and foam, just with the Thai basil.