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Rhubarb and Strawberry Soup (Rabarbrasuppe og Jordbœr)

A simple rhubarb and strawberry soup made with rhubarb, strawberries, water, and sugar.
Print Recipe
Course Dessert, Soup
Cuisine Norwegian
Servings 4 servings

Equipment

  • Saucepan

Ingredients
  

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

Instructions
 

  • Slice the rhubarb. If the rhubarb is early-season, peeling is not needed; later-season stalks may be peeled.
  • Add the water, sugar, and rhubarb to a saucepan and bring to a boil without stirring.
  • Lower the heat and simmer for 5 to 10 minutes, just until the rhubarb softens but does not fully break down.
  • Remove from the heat, cover, and let cool. It may stand overnight for more flavor.
  • About 1 hour before serving, quarter the strawberries and stir them into the rhubarb soup.
  • Serve plain, with ice cream, or with sweet cream.
Keyword rabarbrasuppe, rhubarb and strawberry soup, rhubarb dessert soup, strawberry rhubarb soup