Rhubarb soup with Panna cotta and Strawberries

© Photos by Little Scandinavian
After a long, dark winter, spring and summer is eagerly greeted in Scandinavia. Rhubarb is a clear sign of early summer and many children would eat it peeled and dip it in a cup of sugar. The Scandinavians makes the most out of what they have and rhubarb grows in nearly every Scandinavian garden. A traditional preparation of this fruit in the Scandinavian Kitchen is a simple, sweet soup. The astringent rhubarb is cooked in water with vanilla sugar and served with cream. As simple as it may sound, this dish is a celebration of season and a comforting favorite, pleasing adults and children alike. For a international twist we recommend adding a delicious panna cotta instead of the cream, add some fresh strawberries and the soup would make the perfect dessert on a hot summer evening.

Serves: 4

Cooking time 30 min

Ingredients
Panna cotta
5dl Double cream (replace some with whole milk if you want a less rich panna cotta)
1 Vanilla bean
3 Sheets gelantine
35g Caster sugar

Soup
350g Rhubarb
3.5 dl Water
120g Caster Sugar
1 Vanilla bean
1 Cinnamon Stick

Fresh Strawberries

© Photo by Little Scandinavian

Method

1. For how to make a panna cotta please take a look here: Cloudberry Pannacotta
2. For the rhubarb soup, start by chopping the rhubarb into small cubes.
3. Split the vanilla bean, and scrape out the seeds. Put in a pot together with the rhubarb cubes.
4. Add water, sugar and the cinnamon to the pot, and gently bring to simmer. Use the whole or just part of the cinnamon stick, after taste. You can also add more sugar if you feel the soup is to sour.
5. Leave to simmer at low heat for 20 min
6. Remove from the heat and pour the warm mix through a strainer, alternatively also using a muslin
7. Cool the soup in the fridge for a few hours, or overnight.
8. When you are ready to serve, start by removing the panna cotta from the mold and place in a deep dish.
9. Gently pour the soup into the dish. Finish off by adding some fresh strawberries, alternatively also add some small rhubarb cubes, poached in a mix of water and sugar, be careful not to break.

You now have a refreshing dessert with some of the best seasonal fruits, both the rhubarb and the strawberries are just amazing at the moment. There will be more rhubarb recipes over the summer.