Spiced Rhubarb Soup with Vanilla Ice Cream
Recipe from Food & Wine

This silky fruit dessert is delicious on its own or topped with vanilla ice cream. Just be sure to only barely cook the rhubarb, so that it retains its crispness -- and plenty of tangy flavor.


Spiced Rhubarb Soup with Vanilla Ice Cream
Lucy Schaeffer

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Servings: 4
Prep Time: 10 mins
Total Time: 25 mins
Related Categories: Cool Summer, Fruit, Rhubarb, Seasonal, Summer
 
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Ingredients
  • 1  cup
    creme de cassis
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  • 1  cup
    dry red wine
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  • 1/4  cup
    light brown sugar
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  • 2 
    cloves
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  • 1 
    star anise pod
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  • 1 
    cinnamon stick, halved
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  • 1 
    3-inch strip of lemon zest
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  • 1/2 
    vanilla bean, split
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  • 1 1/2  pounds
    rhubarb, stalks peeled and sliced crosswise 1/2 inch thick
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  •  
    Vanilla ice cream, for serving
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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. Remove from the heat and let stand for 10 minutes. Transfer to a bowl; refrigerate until chilled.
2.
Spoon the soup into bowls. Top each with a scoop of ice cream and serve.
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