Tag: Rhubarb Soup

Rhubarb Revisited

  • Rheum rhabarbarum is the Latin name for rhubarb   –  in Polish  it is rabarbar.
  • It is a plant that has its origins in China, Mongolia & Siberia – its roots survive the cold!
  • Rhubarb roots have been used in Chinese medicine for thousands of years.
  • The plant arrived in Europe via Venice in the 14th century  having been brought  from China  along the Silk Road.
  • The leaves are poisonous  to humans as they contain large quantities of oxalic acid and other toxins.
  • The stems however can be eaten safely, although they do contain a little oxalic acid but their tartness is due mainly  to malic acid which is also found in sour green apples.
  • Rhubarb stems were first eaten in England in the 17th century.
  • In 1820 the rhubarb plant was taken over to the USA.
  • I live in West Yorkshire –  just outside what is called the Rhubarb Triangle  of Wakefield, Leeds & Morley   – where rhubarb is grown in forcing sheds (in darkness) on a commercial scale.
  • *
  • I have rhubarb growing in my garden.
  • The rhubarb is springing up and I have been looking for new recipes for it.
  • So far I have found several new recipes, which I will be trying out soon.
  • I thought I would look at recipes I have already posted and there are quite a few.
  • This post show links to recipes I have already posted.
  • It will save you searching.
  • Cake with Rhubarb
  • Cheesecake with Rhubarb
  • Easy Rhubarb Cake
  • Meringue Cake with Rhubarb
  • Placek with Rhubarb & Meringue
  • Pleśniak with RhubarPork with Rhuba
  • Pork with Rhubarb
  • Rhubarb Cake
  • Rhubarb & Custard Cake
  • Rhubarb & Date Cake
  • Rhubarb Soup – 1
  • Rhubarb Soup – 2
  • Rhubarb Yeast Buns

Rhubarb Soup – 2

  • This is a  variation on my earlier post of rhubarb soup,  in fruit soups, which is usually served chilled.
  • This one is best served warm.
  • It is based on one in a recent book purchase from my trip to Wrocław. 
  • Some of the sweetnest is achieved by using prunes.

Ingredients

  • 100g prunes
  • Rind of 1 lemon
  • 400g of  rhubarb – chopped into small pieces
  • 1½ litres of water
  • 100g of granulated sugar
  • 1 tablespoon of potato flour
  • 180ml of soured cream

Method

  • Put the prunes in the water and leave to stand for an hour.
  • Add the lemon rind and simmer for a while.
  • Add the chopped rhubarb and bring to the boil.
  • Simmer gently until the rhubarb is cooked.
  • Sieve the liquid.
  • Add the sugar to the liquid.
  • Mix the potato flour with a little cold water.
  • Add the potato flour mix.
  • Heat gently with stirring until the soup thickens.
  • Add the soured cream.

Served warm

Can be served with sponge fingers.

Alfred Meakin – Spanish Garden Dish