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Chilled Rhubarb and Raspberry Soup

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    And now, dessert: This luminous, vanilla-scented concoction is sweet, tart, refreshing, and a touch indulgent, thanks to a scoop of ice cream.
    Martha Stewart Living, June 2009
    • Yield Serves 6
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    Ingredients

    • 1/2 cup sugar
    • Seeds and pod of 1/2 vanilla bean
    • 4 to 6 stalks rhubarb (1 pound), thinly sliced
    • 4 cups water
    • 6 ounces raspberries (1 1/3 cups)
    • 1 to 2 tablespoons sugar
    • Vanilla ice cream, if desired
    • Raspberries, if desired

    Directions

    1. Bring sugar, vanilla bean seeds and pod, rhubarb, and water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat, and add raspberries and 1 to 2 tablespoons sugar if desired, depending on sweetness of the fruit. Let cool for 30 minutes.
    2. Gently mash fruit with a ladle. Strain through a coarse sieve into a large bowl; discard solids. Chill soup at least 3 hours or up to overnight. Garnish each serving with a scoop of vanilla ice cream and raspberries if desired.

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