Best Rhubarb - Ginger & Strawberry Soup

Best Rhubarb - Ginger & Strawberry Soup

My grandma had rhubarbs growing in her garden and would cook them into a sweet, tangy and unfortunately quite stringy soup with many little bits in it. I never liked that soup. She gave up the ghost while i used to be still young so I don’t remember tons about her.



But I do still remember that soup. How annoying is that!? one among the few memories you've got of an individual are some things they cooked for you that you simply didn’t like. Eight year old David preferred supermarket box carton soups and powder soups that you simply just added water to. That ungrateful little schmuck.


Since then, I even have in fact come to my senses and learned to understand any food that somebody cooks on behalf of me . Even tangy and stringy rhubarb soup. But since I don’t want to risk being remembered for a stringy soup, we offer you a smooth one instead. It’s approved by eight year old David. And his children.


We like this soup because it’s so simple and fresh and comes together in only over 10 minutes. you simply need a couple ingredients that you simply simmer, blend, (chill, if you like) and serve. it's a fruity and tangy flavour and a pleasant punch from fresh ginger. It’s ideal as a weekday dessert, weekend breakfast or on a brunch table.


The soup begs to be topped with something creamy. We used greek yogurt, but mascarpone, topping , frozen dessert or any dairy free option would also work. All to your preference.


I’m a licorice fan and was surprised by how well it matched the flavors when sprinkled on top of this soup. However if you don’t like licorice, cardamom or vanilla would even be great flavor additions. We also sprinkled some edible flower petals on top because it looked pretty but chopped pistachios will probably taste better and add some crunch |


Rhubarb, Ginger & Strawberry Soup


Don’t focus an excessive amount of on the precise amounts. you'll use more or less rhubarb, strawberries, dates, water etc. It all depends on how sweet or tart the various fruit is, how large the dates are and the way sweet flavor you would like .
We usually add vanilla powder to the present but it’s so expensive at the instant so we left it out. If you've got some reception , add it along side the rhubarb within the sauce pan.

• 5 stalks rhubarb (1/2 kg / 1 lb / 2 cups chopped)
• 350 – 500 ml / 1 1/2-2 cups cold filtered water
• 1 big chunk fresh ginger
• 1 lime, zest
• 250 g / 1/2 lb strawberries
• 8-12 soft dates

To serve

• Yogurt (or mascarpone, topping or ice cream)
• Licorice powder
• Edible flowers (or replaced with chopped nuts or seeds)

Trim the rhubarb and chop into 1 inch bits. increase a good sauce pan along side 1 cup filtered water and freshly grated ginger and lime zest. bring back a boil, turn down the warmth and let simmer until the rhubarb is beginning to dissolve, around 5-8 minutes.


Pour over into a blender. Add strawberries, dates and a touch more water. Mix until smooth. Taste and add more dates, strawberries, juice or ginger, if needed. And more water if you wish it thinner. Place within the fridge too cool or serve it warm. Top with a dollop yogurt and sprinkle with licorice powder and a few dried edible flower petals.