silver spoons & plastic forks

Rhubarb soup with fresh strawberries and mascarpone cream

In Desserts, Soups, Sweets on June 12, 2011 at 22:51

Rhubarb (like the Scandinavian women) is standing tall, tempting and bountiful in many a Scandinavian garden right now. In not too long, the rhubarb will be too acidic to eat, so let´s use it now while we can, shall we? You could always just peel off the strings and dip the rhubarb in a cup of sugar and chow away at it (brings back childhood memories, doesn´t it?), but let´s be a bit more creative. How about posh-ing up  (not to be confused with poaching) a traditional Norwegian early summer dessert; the rhubarb soup? Key words: black fragrant vanilla, sweet red strawberries, smooth white mascarpone… Not possible to go wrong here…!

Ingredients (serves about 5-6):

Rhubarb soup

  • 500 g red stalked rhubarb, fittingly nicknamed crimson stalks 
  • 250 g sugar
  • 7.5 dl water
  • 1 vanilla pod
  • 1 TS corn starch
  • 0.5 dl water
  • 500 g strawberries
Mascarpone cream
  • Seeds from 1 vanilla pod
  • 100 g mascarpone cheese
  • 2 dl heavy whipping cream
  • Juice from 1/4 lemon
Norsk:
Rabarbrasuppe
  • 500 g rødstilket rabarbra
  • 250 g sukker
  • 7.5 dl vann
  • 1 vaniljestang
  • 1 ss maisenna
  • 0.5 dl vann
  • 500 g jordbær
Mascarponekrem
  • Frø fra 1 vaniljestang
  • 100 g mascarpone
  • 2 dl fløte
  • saften av en kvart sitron

What a luxury to prepare food outside, and not to mention with such a cute helper!

Cut the rhubarb in 2 cm big pieces. Bring water, sugar and the rhubarb to a boil. Turn down the heat and let it simmer for about 30 minutes, without stirring.

 

Split the vanilla pod and scrape out the seeds. Strain the rhubarb soup, add the vanilla pod and seeds and let it simmer for another 2 minutes. Dissolve the corn starch in water and add to the soup. Let it simmer for yet another minute, before placing in the fridge or freezer to chill.

For the mascarpone cream, whip the vanilla, mascarpone and the cream until firm (but take care not to whip it into butter!). Add lemon juice to taste. The soup can be served cold or half frozen, totally up to you. I would suggest to prepare each individual portion – make it pretty! Garnish with the sliced strawberries and the cream.

What colors! What flavors!

Summer greetings, Karen

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