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.


  • 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

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

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

  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!

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

  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!

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

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

  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.

  8. Thats so neat! Never see rhubarb in soup

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

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

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

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

  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!

  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

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

  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!

  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 :-)

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