Rhubarb Raspberry Soup
June 1, 2007 Robin R. - Editor
About
Here in Ontario, rhubarb is one of the first fruits to appear in the springtime. I had never cooked with it before, but gave it a whirl after our neighbour graciously offered us some fresh stalks from her garden. I wanted to come up with something tasty that would be lower in sugar than typical rhubarb recipes. This chilled soup is the result of my experiments.
Ingredients
| Chopped fresh rhubarb | 3 cups | |
| Water | 2 cups | |
| Agave nectar | 4 1/2 Tbsp | |
| Stevia extract powder | 1/8 tsp (or less) | |
| Organic lemon, seeded but not peeled | 1/4 lemon | |
| Raspberries, frozen | 1 cup |
Directions
- Combine first four ingredients in a pot. Squeeze lemon into the rhubarb mixture, then throw into the pot. Simmer for about 10 minutes or until rhubarb is soft.
- Transfer mixture (including the lemon) into a blender. Add frozen raspberries. Purée until smooth. Taste, and blend in more lemon juice and/or stevia if needed. Chill.
- Serve as a light snack or as an appetizer for lunch or dinner. This soup can also be served as a refreshing drink; simply dilute to taste with your favourite sparkling water.
Rhubarb Raspberry Soup / Robin R. photo
I made this soup again today and did not have any lemons on hand. Instead I used three packets of True Lemon Powder and it turned out OK.
This cool spring/summer soup is delicious. My husband liked it and that is my litmus test for putting any of my creations on this site. The raspberries, one of my favourite fruits, give this soup a more robust flavour and a brighter colour.
If you find the raspberries overpower the rhubarb flavour too much you can use a smaller amount and maybe increase the agave a tad. You could also use strawberries instead of raspberries as they are a bit milder in flavour.