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Recipe: Cold Rhubarb Soup with Ice Cream and Figs

Recipe: Rhubarb Soup with Ice Cream and Figs

Tina: The first time I heard the term “rhubarb soup,” I couldn’t help but feel skeptical about whether it could possibly be a real, appetizing dish. I was introduced to this culinary curiosity by my Danish friend Anne. She’s the same friend who once mistook a toilet brush for a dishwashing brush while showing her American kitchen to her visiting mom – a mishap that hardly boosted her culinary credibility. Nevertheless, Anne surprised us all by proving she had legitimate skills in the kitchen. Not only did she serve an extraordinary main course, but she also followed it up with a dessert that was nothing short of amazing: rhubarb soup.

To say that rhubarb soup is one of the best desserts I’ve ever tasted would be an understatement. The soup was a harmonious blend of tartness and sweetness, offering a refreshing finish to a sumptuous meal. In fact, the experience was so delightful that I am seriously considering stocking up my freezer with rhubarb just to ensure I can recreate this mouthwatering dish out of season.

So, if you’re in search of a dessert that’s both refreshing and effortless to prepare, don’t hesitate to try rhubarb soup. The recipe is straightforward, and the end result is nothing less than heavenly. Even if you’re skeptical at first, like I was, this dish is certain to win you over with its unique, delicious flavors.

Recipe: Rhubarb Soup with Ice Cream and Figs

Recipe by 2 Hungry Birds – Tina Course: DessertCuisine: Denmark
Servings

6

servings

Indeed, rhubarb soup turned out to be one of the best desserts I have ever had, so hurry up and make this dish because it is wonderfully refreshing and really easy to make. I would even stock up my freezer with rhubarb so I can make this dish again, even when rhubarb isn’t in season.

Ingredients

  • Rhubarb Soup Ingredients
  • 2 lbs 2 (1kg) rhubarb, , cut into
    ¾ inch pieces

  • 8.8 oz 8.8 (250 grams) sugar

  • 2 2 vanilla pods, flaked and vanilla beans scraped

  • 10 oz 10 (300 ml) water

  • Caramelized Figs Ingredients
  • 3 3 dried figs

  • ½ tablespoon ½ butter

  • 6 scoops 6 vanilla ice cream

  • 6 sprigs 6 mint

Directions

  • Clean and cut the rhubarb into 3/4 inch pieces, and throw it in a pot with water, sugar, whole vanilla pods and scraped vanilla beans. Heat the mixture in the pot and let simmer for about 10 min.
  • Strain the rhubarb liquid (the ‘soup’) into a bowl, and transfer the rhubarb pieces that are retained (the ‘compote’) into another bowl, removing the vanilla pods. Let both bowls cool off in the refrigerator for a few hours or over night.
  • Cut the stems off the figs and flatten each fig so the stem is centered. Cut the figs into small “pizza slices” for a consistent look. Heat the butter in a small pan and sauté the figs for a few minutes or until browned. Transfer to a plate lined with paper towel.
  • Divide the cold rhubarb soup into six bowls or deep plates, and add the compote on top with a scoop of vanilla ice cream. Sprinkle with caramelized figs and garnish with a sprig of mint.

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