Sunday, July 6, 2014

#SundaySupper: Rabarbersuppe Med Vin {Summer Chillin'}


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
Chilled Starters
Snappy Salads and Sides
Refreshing Main Dishes
Cool Confections

Sunday Supper Movement
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19 comments:

  1. What an interesting recipe! I am bookmarking it as I really want to try it out, it sounds delicious!

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  2. I am such a fan of chilled fruit soups. I also have some rhubarb left in my refrigerator and this recipe is calling my name!

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  3. Ohhh this sounds good! I recently just tried rhubarb for the first time and liked it, Love to try this!

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  4. What a beautiful color! This sounds like a great way to use my rhubarb. I always just make a pie. Yay to new things!

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  5. I love rhubarb, but have never had it in a soup before. This sounds delicious!

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  6. What an intriguing soup! As a huge rhubarb fan, I have a feeling after one bowl, I'd be back for more!

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  7. I 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.

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  8. Thats so neat! Never see rhubarb in soup

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  9. What a unique recipe and I have a garden full of rhubarb too!!!

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  10. Now this is how I would want to eat my rhubarb.

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  11. I love rhubarb, never thought about a soup. Fantastic recipe.

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  12. A great variation on eating rhubarb. I like it and it has wine.

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  13. This is so cool! I've only had rhubarb in desserts, I'd love to try it in a savory dish sometime. Thanks for posting!

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  14. How 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

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  15. This sounds delish! Your brave to serve it to actual Danes! It must be amazing!

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  16. I'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!

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  17. I made a rhubarb sauce a few years ago that reminds me of this - I loved it! What a great contribution this Chllin' group :-)

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  18. How fun! I had only heard of using rhubarb in desserts before.

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