Spiced Rhubarb Soup With Vanilla Ice Cream |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These fresh ingredients make a silky fruit dessert . It is delicious on its own or topped with vanilla ice cream. barely cook the rhubarb, so that it retains its crispness—and plenty of tangy flavor. Ingredients:
2 hr cooling |
1 cup crème de cassis |
1 cup dry red wine |
1/4 cup light brown sugar |
2 cloves |
1 star anise pod |
1 cinnamon stick, halved |
one 3-inch strip of lemon zest |
1/2 vanilla bean, split |
1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick |
vanilla ice cream, for serving |
Directions:
1. In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar. Reduce the heat and discard the flavorings. Stir in the rhubarb and return to a simmer.
2. Remove from the heat and let stand for 10 minutes.
3. Transfer to a bowl; refrigerate until chilled.
4. Spoon the soup into bowls.
5. Top each with a scoop of ice cream and serve.
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