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.