Post by Jay on Jun 24, 2006 20:34:32 GMT -6
Rhubarb-Orange Soup
1 medium orange
2 pounds rhubarb
1 cup sugar
Sour cream, lightly sweetened yogurt, crème anglaise, whipped
cream, crème fraîche, or vanilla or other ice cream, optional
1. Zest orange and mince zest; juice the orange. Remove string from
rhubarb, then cut rhubarb into roughly 2-inch lengths.
2. Combine rhubarb, sugar, 4 cups water, orange juice and half the
zest in a saucepan and bring to a boil. Wrap and refrigerate
remaining zest. Turn heat to medium and cook for 10 to 15 minutes,
until rhubarb begins to fall apart.
3. Chill; if you're in a hurry, pour mixture into a large bowl and
set that bowl in an even larger bowl filled with ice water. When
cool, whisk briefly to break up rhubarb, adding reserved zest at
same time. Serve cold, with sour cream or any of the alternatives
listed.
Jay(KY)
1 medium orange
2 pounds rhubarb
1 cup sugar
Sour cream, lightly sweetened yogurt, crème anglaise, whipped
cream, crème fraîche, or vanilla or other ice cream, optional
1. Zest orange and mince zest; juice the orange. Remove string from
rhubarb, then cut rhubarb into roughly 2-inch lengths.
2. Combine rhubarb, sugar, 4 cups water, orange juice and half the
zest in a saucepan and bring to a boil. Wrap and refrigerate
remaining zest. Turn heat to medium and cook for 10 to 15 minutes,
until rhubarb begins to fall apart.
3. Chill; if you're in a hurry, pour mixture into a large bowl and
set that bowl in an even larger bowl filled with ice water. When
cool, whisk briefly to break up rhubarb, adding reserved zest at
same time. Serve cold, with sour cream or any of the alternatives
listed.
Jay(KY)