Makes 6 servings
You may not be making fruit soup on the average weeknight, but we love it for a special brunch or dinner during the spring and summer. This recipe is cold and refreshing, and it showcases the sweet and tart brightness of the classic fruit duo: strawberries and rhubarb. Though this is definitely sweet enough to be served for dessert, don’t be afraid to serve it as a starter.
Ingredients
- 1 quart strawberries, hulled
- 2 pounds rhubarb
- 1/2 cup sugar, plus as needed
- 1 vanilla bean, split and scraped
- 1/2 lemon, 1/4-inch slices
- 1 small cinnamon stick
Directions
- Cut about one quarter of the strawberries into small dice and reserve for garnish. Slice about 3/4 of the rhubarb into 1-inch-thick slices and reserve the remainder.
- Combine the remaining strawberries, sliced rhubarb, sugar, vanilla bean (pod and seeds), lemon, and cinnamon stick in a saucepan. Add enough water so that all but the top 1/4-inch of the fruit is covered. Over moderate heat, bring to just under a simmer. Simmer gently for 1 1/2 to 2 hours to extract the flavor from the fruit.
- Meanwhile, slice the remaining rhubarb into 1/4-inch-thick slices.
- Prepare an ice bath using two stainless steel bowls. Place a fine mesh sieve in the top bowl and line it with cheesecloth. Pour the cooked fruit mixture into the bowl and strain it through the cheesecloth. The soup should be very clear.
- Adjust the sweetness of the soup with additional sugar, if needed. Return about 1 cup of the soup to the saucepan and bring to a boil. Remove from the heat and add the sliced rhubarb. Allow to cool, checking the rhubarb periodically to see if it is tender. If it is not yet tender after the soup has cooled, heat the soup gently to poach the rhubarb.
- Cool the rhubarb mixture over an ice bath and add it to the soup base.
- Serve the soup chilled and garnished with the poached rhubarb and diced strawberry.
