Bright Rhubarb & Strawberry Soup

Rhubarb and strawberry soup is a simple fruit dessert that feels light, fresh, and quietly special. This version, inspired by Rabarbrasuppe og Jordbœr, uses only rhubarb, strawberries, water, and sugar, but the result is much more than the short ingredient list suggests. The rhubarb cooks into a tart-sweet base, then fresh strawberries are stirred in shortly before serving so they keep their shape and color.

This is the kind of recipe that works beautifully when rhubarb season is at its best. Early-season rhubarb tends to be tender and needs very little trimming beyond a good wash and slicing. Later-season stalks can be a little tougher, so peeling may help the texture. Either way, the goal is not to cook the rhubarb until it disappears. For the best rhubarb and strawberry soup, the rhubarb should soften while still leaving some gentle body in the bowl.

The recipe is also easy to make ahead. After simmering, the rhubarb soup cools under a lid and can stand overnight for more flavor. About an hour before serving, the strawberries go in. That timing matters because strawberries are soft and fragrant; adding them near the end gives the soup a fresher finish.

Ingredients

You only need four ingredients for this rhubarb and strawberry soup:

• 1 lb (500 g) rhubarb stalks, washed
• 1 lb (500 g) strawberries
• 1 cup water
• 1 ¼ cups (250 g) sugar

The rhubarb brings tartness, the strawberries bring sweetness and aroma, and the sugar balances both fruits. The water gives just enough liquid for the rhubarb to simmer into a spoonable soup without becoming heavy.

Ingredient Notes

Rhubarb varies a lot depending on the season. Slender early stalks usually do not need peeling. If the stalks are thicker or later in the season, peeling away the stringier outer layer can give the soup a softer texture.

Strawberries should be added after the cooked rhubarb has cooled. Quartering them gives generous pieces that still feel fresh in the finished soup. If the berries are small, halving may be enough, but the recipe calls for quarters, so that is the best guide.

The sugar amount is part of the recipe’s balance. Rhubarb is naturally sharp, and the 1 ¼ cups sugar helps turn the mixture into a dessert soup rather than a sauce.

How to Make Rabarbrasuppe with Strawberries

Start by slicing the rhubarb. If it is early-season rhubarb, peeling is not needed. If the stalks are later-season and seem tough, peel them before slicing.

Add the water, sugar, and rhubarb to a saucepan. Bring the mixture to a boil without stirring. Once it reaches a boil, lower the heat and simmer for 5 to 10 minutes. Watch the texture closely. The rhubarb should soften, but it should not fully break down.

Remove the saucepan from the heat, cover it, and let the rhubarb soup cool. The soup may stand overnight, which gives the fruit more time to flavor the liquid.

About 1 hour before serving, quarter the strawberries and stir them into the cooled rhubarb soup. Serve the rhubarb and strawberry soup plain, with ice cream, or with sweet cream.

Tips for the Best Texture

The most important step is stopping the simmer before the rhubarb fully collapses. Rhubarb cooks quickly, and the difference between soft pieces and a fully broken-down mixture can be only a few minutes. Start checking at 5 minutes.

Do not stir while bringing the water, sugar, and rhubarb to a boil. The recipe is written that way for a reason: the fruit is delicate, and less movement helps the rhubarb keep some shape.

Letting the soup cool covered gives the flavors time to settle. If you have the time, letting it stand overnight can make the rhubarb and strawberry soup taste fuller.

How to Serve Rhubarb and Strawberry Soup

This soup can be served plain when you want something light and fruit-forward. It also works well with ice cream, which adds creaminess against the tart rhubarb. Sweet cream is another serving option and gives the bowl a softer, traditional dessert feel.

Because the strawberries are added about 1 hour before serving, this is a good dessert for a meal where you want most of the work done ahead. Cook the rhubarb earlier, let it cool, and then stir in the berries before bringing it to the table.

Make-Ahead Notes

The rhubarb base may stand overnight for more flavor. Keep it covered as it cools. Add the strawberries only about 1 hour before serving so they stay fresh and do not turn too soft.

Frequently Asked Questions

Do I need to peel rhubarb for this soup?

Early-season rhubarb does not need peeling. Later-season stalks may be peeled if they seem tough or stringy.

Can this rhubarb and strawberry soup stand overnight?

Yes. The cooked rhubarb soup may stand overnight for more flavor. Add the strawberries about 1 hour before serving.

Should the rhubarb break down completely?

No. Simmer just until the rhubarb softens but does not fully break down.

What can I serve with rhubarb and strawberry soup?

Serve it plain, with ice cream, or with sweet cream.

Final Thoughts

Rhubarb and strawberry soup is a lovely way to enjoy rhubarb without turning it into a pie or jam. It is light, simple, and centered on the fruit itself. With a short simmer, a covered cooling time, and fresh strawberries added near serving, Rabarbrasuppe becomes a refreshing dessert that is easy to make and easy to enjoy.