Go Back
Rhubarb Strawberry Soup

Rhubarb Strawberry Soup

A refreshing and vibrant Rhubarb Strawberry Soup that combines the tangy flavor of rhubarb with the sweetness of strawberries, perfect for warm weather.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh rhubarb, chopped
  • 2 cups fresh strawberries, hulled
  • 3/4 cup granulated sugar
  • 3 cups water
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamo
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water (for slurry)
  • Heavy cream or yogurt (optional, for serving)

Method
 

  1. Combine the chopped rhubarb, strawberries, sugar, and 3 cups of water in a large pot. Bring to a boil over medium-high heat, stirring occasionally.
  2. Reduce heat to medium-low and simmer for about 10-12 minutes until rhubarb is tender.
  3. Remove from heat and add lemon juice, vanilla extract, and cinnamon. Stir well.
  4. Use an immersion blender to puree the soup until smooth.
  5. Return the blended soup to the pot and place on medium heat.
  6. Mix cornstarch with 3 tablespoons of cold water until smooth, then pour into the soup while whisking constantly.
  7. Cook and stir for 2-3 minutes until the soup thickens.
  8. Let the soup cool to room temperature, then refrigerate for at least 2 hours.
  9. Serve cold, optionally topped with cream or yogurt.

Notes

Taste as you go to adjust sweetness. Chill thoroughly for best flavor.