Spiced 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 Dutch oven, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. , Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until thickened., Serve warm with chicken or pork. Refrigerate leftovers.

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:

• Stir together rhubarb and granulated sugar; set aside. Tie together lemongrass stalk and mint with kitchen twine to form a bundle; set aside.
• Bring wine to a boil in a medium saucepan; cook until reduced to 2 cups, about 10 minutes. Remove from heat.
• Whisk together confectioners' sugar and cornstarch. Whisk in 2 tablespoons water. Whisking reduced wine, add cornstarch mixture. Stir in rhubarb mixture.
• Bring wine mixture to a boil. Add lemongrass-mint bundle. Remove from heat; let cool completely. Refrigerate until cold, at least 1 hour (or overnight).
• Discard bundle. Divide soup among 4 chilled bowls. Dip 2 tablespoons in hot water, and use them to form 4 scoops of ice milk. Place 1 scoop in each bowl.