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Scandinavian Rhubarb Soup

Chilled Rhubarb Soup with Vanilla Ice Cream

Recipe by Daytona Strong, excerpted from her book "The Pescatarian Cookbook for Beginners: 75 Recipes to Kick-Start Your Healthy Lifestyle"
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Cuisine Scandinavian
Servings 6
Calories 243 kcal


  • 2 1/2 pounds rhubarb trimmed and cut into 1-inch slices
  • 1 3/4 cups water
  • 1/2 cup sugar plus more as needed
  • 1 teaspoon vanilla extract
  • Vanilla ice cream for serving


  • Preheat the oven to 400 degrees F.
  • Place 2 handfuls of rhubarb in a baking dish and roast for about 20 minutes until tender.
  • Meanwhile, in a medium pot over medium-high heat, bring the remaining rhubarb, water, and sugar to a boi. Reduce the heat, cover the pot, and simmer, stirring occasionally, for about 15 minutes until the rhubarb has almost melted in upon itself into a luscious, pink soup.
  • Stir in the vanilla and give it a taste--add a little sugar if it's too tart.
  • Add the roasted rhubarb and chill the soup.
  • To serve, spoon into bowls and add a scoop of vanilla ice cream.
Keyword dessert, gluten-free, nut-free, rhubarb, spring, vegetarian