Iced rhubarb soup with vanilla ice cream
For those intrepid gardeners who can’t wait for the first tastes of spring, this early season dessert is perfect for even the chilliest garden party. A strong aromatic bouquet to start, as nutmeg and cinammon pull up the sweetness. Tanginess from the rhubarb and lemon is mellowed by the ice cream. Both tastes fade slowly.
Ingredients
8 cups rhubarb,
chopped and trimmed
6 cups water
1 cup sugar
1 cinammon stick
1 tsp ground nutmeg
1 Tbsp lemon juice
4 scoops vanilla ice cream
Method
Combine rhubarb, water, sugar, cinammon and nutmeg in a saucepan and bring to a boil. Reduce heat to medium and simmer until rhubarb is falling-apart tender, about 20 minutes. Strain through cheesecloth. Chill in refrigerator at least one hour. Stir in lemon juice and additional sugar if necessary. Serve chilled, with ice cream.
Yield 4 servings