Chilled Rhubarb and Raspberry Soup

Chilled Rhubarb and Raspberry Soup is a cool, bright, sweet-tart dessert made with fresh rhubarb, raspberries, lemon, vanilla, and sugar. It’s smooth, refreshing, make-ahead friendly, and perfect for spring or summer.

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 15

Chill Time: 4

Total Time: 4 25

Servings: servings

Calories: 145kcal

Author: Lora

Cost: 2

Equipment

medium saucepan
immersion blender or blender
fine mesh sieve optional
spatula
covered storage container

Ingredients

4 cups fresh rhubarb, chopped
2 cups fresh or frozen raspberries
3/4 cup granulated sugar
2 cups water
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 pinch fine salt
plain yogurt, cream, mint, or fresh raspberries for serving

Instructions

Add the chopped rhubarb, raspberries, sugar, water, and salt to a medium saucepan.
Place the pan over medium heat and bring the mixture to a gentle boil.
Lower the heat and simmer for 10 to 15 minutes, stirring occasionally, until the rhubarb is very soft and the raspberries have broken down.
Remove the pan from the heat and let the mixture cool for about 10 minutes.
Stir in the lemon juice and vanilla extract.
Blend the soup with an immersion blender, or carefully blend it in batches in a regular blender until smooth.
For a silky texture, pour the soup through a fine-mesh sieve and press gently with a spatula.
Transfer the soup to a covered container and chill for at least 4 hours, or overnight.
Stir well before serving. Spoon into bowls or small glasses and top with yogurt, cream, mint, or fresh raspberries.

Notes

For a thicker soup, simmer the blended mixture for a few extra minutes before chilling. For a lighter texture, stir in a little cold water, apple juice, or orange juice after chilling. Frozen rhubarb works well, but it may release more liquid. Straining is optional, but it gives the soup a smoother dessert-style finish. Store leftovers in the refrigerator for up to 4 days.

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