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Strawberry Rhubarb Soup

Strawberry Rhubarb Soup

This Strawberry Rhubarb Soup captures everything we love about seasonal cooking: bright, tangy flavors balanced with natural sweetness, all in a bowl that feels both elegant and effortless.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh rhubarb, chopped
  • 3 cups fresh strawberries, hulled and halved
  • ¾ cup granulated sugar
  • 2 cups water
  • ½ cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • Fresh mint leaves for garnish
  • Whipped cream or Greek yogurt for serving

Method
 

  1. Combine the chopped rhubarb, water, and sugar in a large saucepan. Place over medium-high heat and bring the mixture to a boil.
  2. Reduce the heat to medium-low and simmer for about 10 minutes until the rhubarb is very soft.
  3. Add the strawberries to the pot and continue simmering for another 8-10 minutes until the strawberries soften completely.
  4. Remove the pot from heat and stir in the orange juice, vanilla extract, and lemon zest.
  5. Use an immersion blender to blend until completely smooth, or transfer to a regular blender and blend until about 80% smooth.
  6. Taste and adjust sweetness if needed.
  7. If serving cold, transfer to a bowl, cover, and refrigerate for at least 3 hours. If serving warm, ladle into bowls immediately.

Notes

Choose bright red rhubarb stalks for sweetness. Adjust sugar based on the sweetness of the fruit. Chilling overnight intensifies flavors.