What are you doing with rhubarb? We are preparing a light soup with him!
Rhubarb is an acidic thing, but often rhubarb from a summer garden and rhubarb from a hypermarket are sour in completely different ways. Country – sour tear out eyes, hard, with large, thick stems. Magazine – barely sour, with thin stems. This is no accident: on rhubarb farms (there are some) it is grown under special conditions that do not allow an increase in the amount of oxalic acid.
In addition, the struggle is for the tenderness of the stem. The sprout is covered with a special pot with a hole for germination – the leaf comes out, and the stem remains inside. The enclosed space provides more heat and therefore the stems grown in this way become more tender.
You can rejoice at the successes of industrial rhubarb, but this is bad: the amount of sugar in most recipes is calculated on the acid of ordinary country rhubarb. Asleep them weak rhubarb from the hypermarket, you can hammer them all sour taste. This is what we are doing: try your rhubarb raw, before cooking it and evaluate its acidity!
Rhubarb makes amazing pies, preserves and stewed fruit, but we suggest you try making dessert rhubarb soup! On a hot summer day, a spoonful of cool soup with acidity, especially if it happens somewhere in the summer house in the gazebo, produces a truly life-giving effect. Households freshened with vitamin substance gain strength for further accomplishments and adventures of a summer day.
Cinnamon Rhubarb Soup
- Water – 1 L + an additional 120 ml for dissolving starch
- Rhubarb – 500 g
- Potato starch – 25 g
- Sugar – 100 g
- strawberries – 1 pc. per serving, for decoration when serving
We remove the fibers from the rhubarb stalk – the outer hard strips of the peel with white “threads”, cut into pieces. Boil a liter of water, pour rhubarb into it and put a cinnamon stick. You need to cook until the rhubarb becomes soft. Reduce the heat.
Dissolve starch in 120 ml of cold water and pour into a pan with boiling rhubarb: this is necessary for thickening the soup. Please note – water should not boil! Having reached the desired consistency, turn off the gas, pour a pinch of salt. Serving the soup can be not only cold, but also slightly warm. When serving in each plate, lay the strawberry cut into slices – for decoration.
Rhubarb and Sour Cream Dessert Soup
This dessert soup is interesting with a combination of sour rhubarb and tender sour cream: the taste is complemented by a hint of cinnamon, which goes well with rhubarb.
- Rhubarb – 500 g
- Black and white bread crackers – 150 g
- Water – 1, 25 L
- Carnation – 2 pcs.
- Cinnamon is a small slice
- Sugar – 100 g
- Egg – 1 pc.
- Sour cream – 3/4 cup
- Vanilla sugar
Cut the rhubarb into cubes, break the crackers and put in boiling water. Send the same cloves, cinnamon and cook until cooked. Add sugar and let it boil again.
Remove from heat. Separate the yolks from the proteins. Whisk the yolks with sour cream – this mass will add saturation and depth to the taste of the soup.
Pour the whipped yolk-sour cream mass into the soup, stirring constantly. The whites are thoroughly whipped with vanilla sugar and a teaspoon sent to a hot soup. Before serving, it will need to be cooled and, if desired, add berries and pieces of fruit.