Danish Rhubarb Wine Soup Rabarbersuppe Med Vin
Delight your taste buds with the elegant simplicity of Danish Rhubarb Wine Soup (Rabarbersuppe Med Vin), a chilled dessert soup that perfectly balances sweet and tangy flavors. This traditional Scandinavian recipe features tender rhubarb simmered with dry white wine, sugar, and fragrant vanilla, creating a velvety, refreshing dish that's ideal for summer. The silky texture is achieved by thickening the soup with a delicate cornstarch slurry, while optional swirls of heavy cream and fresh mint leaves add a touch of decadence to every serving. Perfect for entertaining or indulging in a vibrant, light treat, this make-ahead rhubarb soup is a show-stopping way to embrace seasonal produce and Nordic flavors.
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Recipe Information
Ingredients
- 500 grams rhubarb stalks
- 750 milliliters water
- 250 milliliters dry white wine
- 100 grams granulated sugar
- 1 piece vanilla pod
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 100 milliliters heavy cream (optional, for serving)
- 4 leaves fresh mint leaves (optional, for garnish)
Instructions
Wash the rhubarb stalks thoroughly and trim off any leaves or tough ends. Slice the rhubarb into 1-inch pieces.
In a large saucepan, combine the sliced rhubarb, water, white wine, and granulated sugar.
Split the vanilla pod lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan.
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 15 minutes, or until the rhubarb is soft and breaking apart.
Remove the saucepan from the heat and carefully strain the mixture through a fine-mesh sieve into a clean saucepan, pressing gently on the solids to extract as much liquid as possible. Discard the solids and the vanilla pod.
In a small bowl, dissolve the cornstarch in cold water to create a slurry. Gradually whisk this slurry into the strained rhubarb soup.
Return the saucepan to the stove over low heat and cook for 3-5 minutes, stirring constantly, until the soup thickens slightly and takes on a silky texture.
Remove the soup from the heat and let it cool to room temperature. Then, refrigerate it for at least 2 hours to chill completely.
Serve the chilled rhubarb wine soup in bowls. If desired, drizzle a swirl of heavy cream on top and garnish with fresh mint leaves for a beautiful and refreshing presentation.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 110.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
