Strawberry Rhubarb Soup


  • 4 cups fresh rhubarb, cut into small pieces
  • 2 cups strawberries, sliced
  • 3 cups water
  • 1/4 cup sugar, optionally
  • pinch salt
  • 1/3 cup chopped fresh basil or mint, plus some more for garnish, optionally
  • pepper to taste


  1. In a large saucepan, add the water and rhubarb and bring to a boil. Cook until the rhubarb becomes soft and breaks down easily, for about 5 minutes. Transfer to a medium bowl.
  2. In a large bowl, add a couple inches of ice water and set the bowl with the rhubarb in it, to speed up the cooling. Stir occasionally until cooled, for 20 minutes or so.
  3. Transfer the cooled rhubarb to a blender and add the strawberries, salt and sugar. Mix until you obtain a smooth paste and return to the medium bowl, adding basil or mint. Stir again and sprinkle with the remaining herbs if desired.
  4. Cover and refrigerate the soup for up to 1 day, serving cool.

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