Many people are looking to improve their health by eliminating wheat, corn, and/or dairy from their diets. I have been experimenting with recipes that are free of wheat, corn, and dairy for several years. I've created "Ideal Ingredients" to share not only what I have learned, but also to share a delicious and healthy way of eating!

Special Note: If you are also avoiding eggs, you may substitute the following for 1 egg in my baked goods recipes.
1 egg = 1/3 cup applesauce OR 1/4 cup mashed banana OR 1 T ground flaxseed + 3 T water

Monday, July 8, 2013

Chilled Rhubarb Soup

Let me say it: I love rhubarb. I love it's pink ruby color. I love it's tart sweetness. I love it's delicate cooked texture. I love rhubarb pie, rhubarb crumble, rhubarb cake, and rhubarb ice. But the thing that takes me back to my childhood is the cool, sweet and sour deliciousness of the rhubarb soup served right before my chicken dinner at Mrs. Knott's Chicken Dinner Restaurant. I have fond memories of  sitting with my family in the homey hustle and bustle of this southern California landmark. So when I heard that my local Sprout's had a crop of fresh rhubarb in I rushed right over and bought enough to make my rendition of Mrs. Knott's soup. Enjoy!

Ingredients
4 cups chopped rhubarb
1 cup sugar
2 cups water

Directions
Clean rhubarb stalks. Trim ends and chop into a medium dice. Place rhubarb and sugar in a large pot and toss to evenly coat rhubarb with sugar. Let stand for 1 hour. Add water and bring to a boil. Cover and simmer on low heat for 5 minutes. Remove from heat. You may lightly puree the soup at this point if you would like a smoother texture. It also turns the soup to a beautiful pink hue. I always make sure that a few pieces of rhubarb are left for variety. Chill and serve cold.
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1 comment:

  1. UnknownJuly 12, 2013 at 2:02 PM

    Quite delicious! Use it as pre-dinner soup or even a dessert. You could spoon it over ice cream!

    ReplyDelete

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