Sunday, June 22, 2014

Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup)

I made this - Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup) - and, uncharacteristically, served it to actual Danes. 

Normally, if I'm making a traditional recipe, I will not serve it to someone who has actually eaten it! But I did. And it was a hit. I swapped out the traditional red wine in the recipe for whatever wine I had - leftover prosecco.

Ulla did mention that she thought the recipe should have been 2 vanilla pods instead of the 2 cinnamon sticks. I thought it was odd to have whole cinnamon plus the ground cinnamon. Still, everyone loved it and came back for seconds and thirds!


  • 3/4 C organic granulated sugar
  • 1 C water
  • 2 cinnamon sticks
  • 1 t ground cinnamon
  • 1/2 t nutmeg
  • juice from 1 lemon
  • 2 C wine (I used some left over prosecco)
  • 2 C rhubarb, sliced

Combine water, sugar, and cinnamon sticks. Cook, stirring continually, until the mixture boils. Add the ground cinnamon, ground nutmeg, lemon juice, wine, and rhubarb. Cook for 5 to 10 minutes, until the rhubarb begins to soften and lose its shape. Remove the cinnamon sticks. You can serve it hot. Or, like we did, serve chilled as a great summer soup. It was the perfect addition to our Sankt Hans Aften (Danish summer solstice) beach picnic.

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