Norwegian cold rhubarb soup with mint is a refreshing Scandinavian dessert soup traditionally enjoyed during late spring and summer, when rhubarb is in season. Made by gently cooking rhubarb until tender and then chilling the soup, it offers a pleasant balance of tartness and natural sweetness. Fresh mint adds a light herbal note that enhances the cooling effect, making this soup an ideal finish to a meal or a revitalizing afternoon treat.
Norvegian Cold Rhubarb Soup with Mint
Print RecipeIngredients
- 2 Piece rhubarb sticks
- 1 Peck vanilla
- 3 Table spoon (tbsp) sugar
- 1 Piece sprigs of mint
- 1 Table spoon (tbsp) lemon juice
- 1 Peck salt
Instructions
This is a cold summer fruit soup served with fresh mint on top. Peel the rhubarb and cut it into thin slices. Put the rhubarb peel in a saucepan with the water, sugar stick of vanilla, the juice of the lemon and the by now leafless mint sprigs, let it simmer for 10 minutes. Sieve the liquid and add the rhubarb slices. Bring it to the boil, take off the heat and leave to cool. Cut the mint leaves into thin strips. Serve the soup ice cold with the chopped mint leaves on top.
