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In Scandinavia and Central and Eastern Europe, cold sweet soups are often served for dessert.
- For the Soup:
- 4 stalks rhubarb, trimmed, cut crosswise into 1/4 inch-thick slices
- 1 cup water
- 1 cup dry red wine such as merlot or Burgundy
- 3/4 to 1 cup sugar
- 1/2 vanilla bean, split lengthwise
- For the Sweet Sour Cream:
- 1/4 cup sour cream
- 2 tablespoons heavy cream
- 2 tablespoons sugar
FOR THE SOUP:
Combine rhubarb, water, wine, 3/4 cup sugar and vanilla bean in large heavy saucepan. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer until rhubarb is tender, about 10 minutes. Drain rhubarb over 2-cup glass measuring cup; reserve liquid. Cool liquid and rhubarb separately. Discard vanilla bean. Cover and refrigerate until very cold, and almost icy, at least 6 hours. Season liquid soup to taste with more sugar, if necessary.
FOR THE SWEET SOUR CREAM:
Combine sour cream, heavy cream and sugar in small bowl; mix well. Cover and refrigerate until ready to serve.
Divide reserved liquid soup among 4 chilled soup bowls. Spoon equal amounts chilled rhubarb slices into center of each bowl. Top with sweet sour cream and serve immediately.
Recipe created exclusively for Cooking.com by Georgeanne Brennan.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
284 calories; 6g total fat; 17mg cholesterol; 16mg sodium; 48g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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