The first time I made this (photo below) - Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup) - I, 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 for the first batch and leftover Pinot Gris for this batch. My friend mentioned that she thought the recipe should have been 2 vanilla pods instead of the 2 cinnamon sticks. I did think it was odd to have whole cinnamon plus the ground cinnamon. So, for this #SundaySupper event - Summer Chillin' - and my second attempt at Rabarbersuppe Med Vin I decided to try it with the vanilla pods instead.
Ingredients- 3/4 C organic granulated sugar
- 1 C water
- 2 whole vanilla pods
- 1 t ground cinnamon
- 1/2 t nutmeg
- juice from 1 lemon
- 2 C wine (I used some left over Pinot Gris)
- 2 C rhubarb, sliced
Procedure
Slice the vanilla pods lengthwise and scrape out the seeds. Combine water, sugar, vanilla seeds and pods in a large souppot. 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 vanilla pods. You can serve it hot. Or, like we did, serve chilled as a great summer soup.
Here's what everyone else brought to the table...
Summer Chillin' Recipe Preview: Brisk Beverages
Summer Chillin' Recipe Preview: Brisk Beverages
- Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
- Mocha Madness Milkshake from Desserts Required
- Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue's Nutrition Buzz
- Skinny Watermelon Mojito from Peanut Butter & Peppers
- Southern Sweet Tea from Gluten Free Crumbley
- Strawberry Mango White Sangria from The Texan New Yorker
- The Polar Cap Drink from Seduction in the Kitchen
- Vanilla Root Beer Cream Soda from Feed Me, Seymour
- Avocado Hummus Dip from Shockingly Delicious
- Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
- Cucumber-Watercress Soup - Gazpacho Style from The Wimpy Vegetarian
- Gazpacho from Jelly Toast
- Green Gazpacho from The Not So Cheesy Kitchen
- Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
- Mexican Flag Guacamole from What Smells So Good?
- Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
- Tuna Tartare from Kimchi Mom
- White Gazpacho from The Little Ferraro Kitchen
- Antipasto Tortellini Pasta Salad from Neighborfood
- Broccoli Salad from Flavor Mosaic
- Cantaloupe Risotto from Confessions of A Culinary Diva
- Cold Peanut Noodles from girlichef
- Korean Salad from Noshing With The Nolands
- Layered Salad with Green Goddess Dressing from Delaware Girl Eats
- Pesto Pasta Salad from Supper for a Steal
- Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
- Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
- Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
- Tuna and Potato Salad from Cindy's Recipes and Writings
- Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
- Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca
- Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
- Chicken Bacon Ranch Pasta Salad from Cookin' Mimi
- Jalapeno Ham Salad from Bobbi's Kozy Kitchen
- Shrimp Ceviche from Kudos Kitchen by Renee
- Surimi Salad from Pescetarian Journal
- Zucchini Lasagna from Nosh My Way
- Berry Ice Cream Bomb from Jane's Adventures in Dinner
- Cherry Cream Cheese Ice Cream from Magnolia Days
- Lemon Curd Parfait from Life Tastes Good
- Lemon Thyme Ice Pops from Country Girl in the Village
- Mocha Latte Ice Cream from The Foodie Army Wife
- No Maker Required Berry Ice Cream from Hot Momma's Kitchen Chaos
- No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
- No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
- No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
- Nutella and Pistachio Gelato from La Bella Vita Cucina
- Olive Oil Gelato from The Girl in the Little Red Kitchen
- Pluot Ice Cream from Crazy Foodie Stunts
- Raspberries and Cream Panna Cotta from A Kitchen Hoor's Adventures
- Salted Caramel Gelato from Manu's Menu
- Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
- Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
- Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
- Vanilla Bean Chia Seed Pudding from Pies and Plots
- White Chocolate Fruit Dip from Hezzi D's Book and Cooks
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
What an interesting recipe! I am bookmarking it as I really want to try it out, it sounds delicious!
ReplyDeleteI am such a fan of chilled fruit soups. I also have some rhubarb left in my refrigerator and this recipe is calling my name!
ReplyDeleteOhhh this sounds good! I recently just tried rhubarb for the first time and liked it, Love to try this!
ReplyDeleteWhat a beautiful color! This sounds like a great way to use my rhubarb. I always just make a pie. Yay to new things!
ReplyDeleteI love rhubarb, but have never had it in a soup before. This sounds delicious!
ReplyDeleteWhat an intriguing soup! As a huge rhubarb fan, I have a feeling after one bowl, I'd be back for more!
ReplyDeleteI did that one time … served stir-fry to an Asian restaurant owner. I don't think mine was such a hit. With that said, what a great sounding Summer soup. In my humble opinion, all soup should contain wine.
ReplyDeleteThats so neat! Never see rhubarb in soup
ReplyDeleteWhat a unique recipe and I have a garden full of rhubarb too!!!
ReplyDeletewhat a fun way to have rhubarb!
ReplyDeleteNow this is how I would want to eat my rhubarb.
ReplyDeleteI love rhubarb, never thought about a soup. Fantastic recipe.
ReplyDeleteA great variation on eating rhubarb. I like it and it has wine.
ReplyDeleteThis is so cool! I've only had rhubarb in desserts, I'd love to try it in a savory dish sometime. Thanks for posting!
ReplyDeleteHow interesting! You're very brave to serve it to Danes! But I'm glad it turned out great for you. And what pretty pictures! HUGS
ReplyDeleteThis sounds delish! Your brave to serve it to actual Danes! It must be amazing!
ReplyDeleteI've only really seen rhubarb used in pies so it's interesting to see it in a different kind of dish. Speaking of dishes, I LOVE that adorable little chalkboard-vessel you served this in!
ReplyDeleteI made a rhubarb sauce a few years ago that reminds me of this - I loved it! What a great contribution this Chllin' group :-)
ReplyDeleteHow fun! I had only heard of using rhubarb in desserts before.
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