Icelandic Rhubarb Soup!

This soup can be served warm in winter or cold during the summertime. I prefer it chilled, with a dollop of thick creamy yoghurt or ice-cream and when available, fresh strawberries. Here in Iceland it is usually served with slightly sweetened whipped cream. In the photo below you see it with one of my versions . . . yoghurt and half a strawberry for a bit of color.



Ingredients


250g rhubarb stalks, cleaned and chopped into smaller pieces

150 – 200g sugar

1 l of water

Ginger or vanilla extract to taste (optional)

¼ - ½ tblsp corn starch or potato flour mixed with a little water


Preparation Method


Place rhubarb into a large pot together with sugar and water. Bring to boil and let simmer, stirring occasionally, for about 10 - 15 minutes or until the rhubarb breaks apart and the sugar is dissolved.


Stir in the vanilla or a little ginger and mix well.


If you want to thicken the soup a little, whisk in the corn starch mixed with water and bring to boil. Once it’s boiled, remove pot from heat and serve warm or set aside to cool.


If you like the soup really chilled, then place it in the refrigerator until ready to serve . . . with a dollop of yoghurt, ice-cream or whipped cream.

  • I sometimes use 3/4 l of water + 1/4 l of cranberry juice in this recipe. This will give you a little different taste from the traditional Icelandic version. If I use cranberry juice, then I normally don't use the ginger!

  • If you like to make a thick compote like dessert, then just thicken it with 1 tblsp or more (to taste) corn flour or potato flour. With this version we usually serve the compote with whipped cream or even in some cases . . . cream from a pitcher instead of milk.

Yield: 4 - 6 servings



Mom used pretty much the same recipe, perhaps with a little less sugar and nowadays she would probably have used some Stevia instead of all the sugar as she always liked to cook a healthy version of most of my Granny's recipes. She also served this soup very often as a main meal, normally lunch and then she topped it with bread rusk, Icelandic Skyr or yohurt and fresh blueberries ( as seen in photo below).


©KaritasM – August 2021





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