Directions:
- In a large saucepan bring rhubarb, water and sugar to a bowl over medium heat, stirring occasionally to dissolve the sugar. Reduce heat to low and simmer until rhubarb breaks down, about 15 minutes. Press any large chunks of rhubarb against the side of the pan to break them up. Add salt and vanilla. Stir to combine.
- Pour into a large stainless steel bowl and let cool to room temperature, about 20 minutes, then cover with plastic wrap and refrigerate until soup is cold and flavors have combined, at least 4 hours.
- Stir soup to blend. Ladle into chilled bowls, garnish with a small scoop of gelato, a dollop of whipped cream or yogurt plus strawberries, if using. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.75 Kcal (514 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 26.17mg | 1% | |
| Potassium | 458.93mg | 10% | |
| Total Carbs | 28.94g | 10% | |
| Sugars | 22.13g | 89% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 1.63g | 3% | |
| Vitamin C | 19.2mg | 32% | |
| Calcium | 148.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 35.63 Kcal (149 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 7.6mg | 1% | |
| Potassium | 133.23mg | 10% | |
| Total Carbs | 8.4g | 10% | |
| Sugars | 6.43g | 89% | |
| Dietary Fiber | 0.95g | 13% | |
| Protein | 0.47g | 3% | |
| Vitamin C | 5.6mg | 32% | |
| Calcium | 43.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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