Maria Laitinen with a simple but delicious Finnish soup made from rhubarb.
By Maria Laitinen
This is the perfect time to enjoy rhubarb that grows in abundance in most countries all over the world. Finnish rhubarb soup is a classic summer dessert which you can enjoy with a dash of milk, yoghurt or with good vanilla bean ice cream. It’s dead simple to make, too!
Finnish Rhubarb Soup
300g (2 cups) rhubarb (leaves trimmer, red skins peeled off, washed and cut into small pieces)
750ml (26 oz) water
40g (1/4 cup) raw sugar
1 cinnamon stick
2 tbsp potato starch
some cold water, extra
1. In a medium sauce pan, bring the water and the sugar to boil.
2. Add the rhubarb and the cinnamon stick and let simmer covered until the rhubarb has softened (about 10 minutes).
3. Remove the cinnamon stick. Mix the potato starch with some cold water to form a smooth paste and stir the paste into the soup.
4. Stir well, let the soup heat enough to “bubble” (but not fully boiling) and remove from the heat. Serve the soup room temperature or cold.
My father would make this, sometimes with a little bit of cardamom and cinnamon, sometimes just the sugar.
Cardamom sounds like a great add!
Here’s another new one! Rhubarb soup! The entire world is in love this this stalky giant! It looks wonderful.