Chilled Rhubarb and Raspberry Soup

And now, dessert: This luminous, vanilla-scented concoction is sweet, tart, refreshing, and a touch indulgent, thanks to a scoop of ice cream.

  • Servings: 6
Chilled Rhubarb and Raspberry Soup

Source: Martha Stewart Living, June 2009


  • 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


  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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