Swedish Rhubarb Soup

Try this refreshing cold soup in the spring, when rhubarb is available in the stores.

Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 2 lbs. fresh rhubarb
  • 2 tsp. cornstarch
  • 1 cup sugar
  • 6 cups water


  • Trim the rhubarb, peeling some of the stalks if necessary. Cut them into 1⁄2-inch pieces.
  • Using a large saucepan, combine the rhubarb pieces, water, and sugar. Simmer for 6 minutes, or until tender, stirring several times. Allow to cool slightly. Transfer to a food processor and pulse a few times until slightly chunky.
  • Whisk in the cornstarch, stirring well until the soup thickens slightly. Chill thoroughly.