Spiced Rhubarb Soup with Vanilla Ice Cream
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 cup crème de cassis
1 cup dry red wine
1/4 cup light brown sugar
2 cloves
1 star anise pod
1 cinnamon stick, halved
One 3-inch strip of lemon zest
1/2 vanilla bean, split
1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick
Vanilla ice cream, for serving
Instructions
In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar. Reduce the heat and discard the flavorings. Stir in the rhubarb and return to a simmer. Remove from the heat and let stand for 10 minutes. Transfer to a bowl; refrigerate until chilled.
Spoon the soup into bowls. Top each with a scoop of ice cream and serve.
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