Along the Grapevine

Rhubarb Soup

1 Comment

Here is a soup which can be served hot or cold. It makes an elegant and inexpensive dish at this time of year. I added the pomegranate molasses to add a little red colour, and found the flavour goes well with the spices, but if you don’t have any, it can be omitted.100_0336

Rhubarb Soup

4 cups chopped rhubarb
2 cups water
2 star anise
1/2 inch fresh ginger
1 inch cinnamon stick
1/4 cup sugar
1 Tbsp. cornstarch
1 Tbsp. pomegranate molasses or juice (optional)
1 cup plain yogourt

Mix the first five ingredients together in a saucepan, bring to a boil and simmer for half an hour. Strain the mixture through a fine sieve and discard the pulp. Add the sugar and stir over medium heat until it dissolves. Mix the cornstarch in some water and add to the mixture. Add the yogourt, heat but do not boil.


Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

One thought on “Rhubarb Soup

  1. great recipe


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