Welcome

Rhubarb is a wonderful plant, with many uses and application. This web site is all about rhubarb. Since June 1994 these web pages have been available to anyone interested in gaining an understanding and appreciation of this fine vegetable. This compendium is a collection of rhubarb information from many sources.

There are four easy ways to find what you need. You can search for it, use the main index Pages, select a Tag or review the Archives to find rhubarb articles or rhubarb recipes

Wednesday, September 18, 2019

Rhubarb Soup Recipes


Mushroom Soup (with Rhubarb)

Ingredients:

2 Carrot
1 Parsley root
2 Celery stalks
2 Onions -- sliced
4 cups Salted water
1 pound Mushrooms -- sliced
1 cup Water
1 Salt and pepper
2 tablespoons Instant flour
1/4 cup Cold water
1/2 cup Sour cream
1 tablespoon Dill leaves
1 pound Rhubarb finely chopped
1 Noodles -- fine macaroni

Procedure:

Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni.

Norwegian cold rhubarb soup with mint

Ingredients:

4 sticks of rhubarb
1/2 a stick of vanilla
1 pt of water
6oz sugar
5 sprigs of mint
1 lemon

Procedure:

Take the leaves of the mint sprigs. Peel the rhubarb and cut it into thin slices. Put the rhubarb peel in a saucepan with the water, sugar stick of vanilla, the juice of the lemon and the by now leafless mint sprigs, let it simmer for 10minutes. Sieve the liquid and add the rhubarb slices. Bring it to the boil, take off the heat and leave to cool. Cut the mint leaves into thin strips. Serve the soup ice cold with the chopped mint leaves on top.

No comments:

Post a Comment