1 post tagged “rhubarb”

Rhubarb Soup

Rhubarb holds a special place in almost every Icelanders heart. It's one of the few things that grow in the cold and barren climate and for me rhubarb is a great childhood memory. Much to my joy I discovered great quality spring rhubarb at the shop yesterday. I picked up a bunch without giving much thought to what to do with them. The last couple of days have been very hot here in Oslo so today I decided that a cold, sweet rhubarb soup would be nice in the heat. To make it a bit more interesting I made a quick panna cotta to go with and. After boiling the soup I was left with quite a bit of pulp that I could not get myself to throw away. So I added a final twist to the soup... I used my immersion blender to break up the fibers and then I sweetened the pulp ever so slightly before I carbonated it. The result - Cold Rhubarb soup with Panna Cotta and carbonated Rhubarb pulp... very nice and the carbonated pulp added a bit of curiousness to the dish.

Spuma

Rhubarb Soup

1 kg rhubarb, washed and cut into 1 cm bits

220 g sugar

2 vanilla pods, halved and seeds scraped out

1 cinnamon stick

1 liter water

Add everything to a pot and boil gently for 15-20 minutes. Sieve off the liquid, save the pulp. Chill the soup in the fridge for a couple of hours.

Panna Cotta

5 dl double cream

2-3 sheets of gelatin

1 vanilla pod, halved and seeds scraped out

100g sugar

1. Bloom the gelatin sheets in some old water for a few minutes

2. Bring 1 dl of the cream to a boil in a pan together with the sugar and vanilla (also the scraped out pod)

3. Discard the vanilla pod, take the pan off the heat and stir in the bloomed gelatin

4. Add the rest of the cream

5. Divide into four cups and chill in the fridge for a couple of hours

Carbonated Rhubarb pulp

Discard the vanilla and cinnamon stick. Use an immersion blender to break down all fibers in the pulp. Add a couple of teaspoons of sugar and blend a bit more. Put the pulp in a spuma and load with a couple CO2 cartridges. Shake the spuma a few times. Chill in the fridge for a couple of hours.

Rhubarb soup with Panna Cotta

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