Rhubarb Soup with Rhubarb Sorbet

Rhubarb Soup makes a nice alternative to rhubarb pie and the like. It is a light and refreshing dessert.

Rhubarb Soup with Rhubarb Sorbet

Portions: 6 Portions

Preparation: 2 hours

Cooking: 10 minutes

Ingredients

Rhubarb Soup

  • 500g rhubarb, trimmed and finely chopped
  • 200g caster sugar
  • 60ml frais de bois (optional)

Infusion

  • zest of 1 lime
  • zest of 1 lemon
  • a small square of muslim cloth and string

To Serve

  • rhubarb sorbet (optional) see recipe
  • mint leaves

Method

  1. Infusion: Place the lime and lemon zest in the centre of the Muslim cloth and tie it into a sealed bundle with the string.
  2. Rhubarb Soup: Place the rhubarb, caster sugar, frias de bois (optional) in a saucepan with 1 litre of water. Bring the ingredients to the boil then reduce to a simmer for 5 minutes. Remove the pan from the heat and place the infusion bundle in it. Leave the soup to develop for 2-3 hours.
  3. To Serve: Remove the infusion bundle from the soup and whisk it vigorously to break up the rhubarb. Serve the soup at room temperature or refrigerate it and serve it cold with a generous scoop of rhubarb sorbet (optional), ganished with a mint leaves.