I have always been a rhubarb hound. I love its tart, fruity flavor, and as a child, I remember clamoring for my mom to make rhubarb pie; the more tart, the better. It was my favorite thing. I have since found a number of different ways to enjoy rhubarb, among them a traditional Norwegian rhubarb soup. It can be served hot, warm, or cold. And should you have any left over, you can use it as a sauce over yogurt or ice cream, or use it as a base for a delicious smoothie. You can add cinnamon if you like, but I am a purist and prefer the unadulterated rhubarb flavor. The dish is especially beautiful when served either in clear glass or white porcelain bowls.
- 2 pounds fresh or frozen sliced rhubarb
- 6 cups water
- 1 cup granulated sugar
- 1 (10-ounce) package frozen raspberries
- 1/2 cup sour cream or whipped cream
- Honey, for drizzling
- Ground cinnamon, for sprinkling
Place the rhubarb, water, and sugar in a 7-quart slow cooker. Cover and cook on LOW for about 6 hours, or until the rhubarb has "melted."
Using a handheld immersion blender, puree some or all of the rhubarb to your preferred texture. Add the raspberries and cook for 30 minutes longer, or until the soup is once again hot.
Serve the soup warm in bowls topped with a tablespoon of sour cream or whipped cream, a drizzle of honey, and a sprinkle of cinnamon.
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