Recipe for rhubarb soup (strawberries, white chocolate, and vanilla ice cream)
Rhubarb soup with fresh strawberries, chopped white chocolate, and vanilla ice cream.
I am in love with the ingredients available right now, and rhubarb is just fantastic.
The taste of summer is right here… This is strawberries with cream 2.0… Just with a little extra.
And the delicious rhubarb soup at the bottom is stunning – it brings the whole dessert together.
You can make the soup in advance, and be sure to make extra so you have some for the freezer – It’s going to be a hit.
It takes no time to make, and you will have happy people around you if you serve them this dessert.
I eat both with my eyes and my stomach, and beautiful, tasty food doesn’t need to take long to prepare: Everyone can join in here.
This will undoubtedly be the hit on our dinner table all summer.
You can find the recipe right below:
I hope it brings smiles and love to your tummy.
Rhubarb Soup (strawberries, white chocolate, and vanilla ice cream)
Equipment
- Pot
- Sieve
- Storage Container
- Glass jug
- Cutting Board
- Knife
Ingredients
- 8 pcs. Strawberry large
- 300 gram Rhubarb
- 0.5 pcs. Vanilla Pod
- 800 gram Water
- 63 gram Sugar
- 56 gram White chocolate chopped
- 1 l Vanilla Ice Cream good quality
- Fresh thyme for decoration
Instructions
- Take a pot and fill it with 300 grams of rhubarb, 8 dl of water, scrape the seeds from the vanilla bean and add them along with the vanilla bean itself, and add 5 tablespoons of sugar.
- Boil everything over medium heat for 12-15 minutes.
- When it’s done cooking, strain the juice into a plastic container – add a bit more sugar if it needs more sweetness.
- Let the beautiful soup cool down. Then pour it into a glass pitcher before serving – it can easily keep in the fridge.
- Use two strawberries per plate. Slice the strawberries thinly and place them at the bottom of a deep plate.
- Then add a tablespoon of chopped white chocolate.
- Pour the cold rhubarb soup into the plate, just to the edge of the strawberries.
- Take the ice cream out of the freezer 15 minutes before you need it. Finally, place a beautiful scoop of ice cream on top of the strawberries and garnish with a bit of fresh thyme.
- Bon appétit.