Chilled Rhubarb-Pear Soup with Mint
A chilled rhubarb soup sets the perfect tone for a fresh, colorful spring meal. Yes it does. Nothing says spring quite like rhubarb.
Rhubarb is wonderfully tangy but otherwise bland (in my opinion) and has to be paired with other ingredients that have a stronger temperament. Rhubarb-strawberry is a classic combination that I love but I wanted to experiment with a different pairing this time.
My only regret upon tasting this soup was that I didn’t think of combining rhubarb and pear sooner; they tasted like they were made for each other.
I know I say this about every soup I make but this one too tastes better the next day. After the flavors have had time to mingle, the soup tastes more fragrant and the mint flavor, especially, gets to shine a little brighter.
COLD RHUBARB-PEAR SOUP RECIPE
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 12 minutes
¾ pound rhubarb, chopped (about 4 cups chopped rhubarb)
4 cups water
4 sprigs fresh mint
¼ cup turbinado sugar
2 pears, cored, peeled and chopped
Place the rhubarb, water, mint, and sugar in a medium saucepan over medium-high heat. Cover with a lid. Cook until the rhubarb is very soft, 8 minutes. Add the pears and cook for 2 to 3 minutes. Discard the mint.
Transfer to a blender and process into a soup. Let cool then refrigerate for 2 to 4 hours. Serve cold.
Other rhubarb recipes:
Other cold soups: