Strawberry Rhubarb Soup

Strawberry Rhubarb Soup


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In summer, it can be very hot and humid. A chilled soup will do you great justice during these times. Strawberry Rhubarb soup is a refreshing delicacy that can either be served before or after the main course. You need to chill the cold soup for about 4 hours. Here is a recipe that for making this delicious and refreshing soup.

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Chicago, IL

Time needed

30 min preparation + 5 min cooking

Serving Size / Yield

4 servings


  • Water (3 cups)
  • Sugar (1/4 cup)
  • Sliced ripe strawberries (1 1/2 cups)
  • Chopped fresh mint or basil (1/3 cup)
  • Fresh or frozen rhubarb (4 cups ½ inch pieces)
  • Fresh grounded pepper to taste
  • Dry red wine (1 cup)

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Put the rhubarb in a large pan, add three cups of water and boil for about 5 minutes, until the rhubarb is very soft. Transfer the boiled rhubarb to a shallow bowl.
Put some water in a large bowl and then place the shallow bowl in the large bowl and allow it to cool for at least 20 minutes.
Transfer rhubarb to the blender; add sugar, strawberries and salt. Put the contents back to the bowl and add 1/3 cup of mint.
Serve your soup sprinkled with pepper.

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