New This Month

Rhubarb Soup

The dessert course is a great opportunity to wow your guests -- take the opportunity to showcase seasonal local fruits, as in this tart rhubarb soup with fromage-blanc sorbet.

  • Servings: 12

Source: Martha Stewart Weddings, Summer 2002


  • 6 cups dry red wine
  • 1 2/3 cups confectioners' sugar
  • 3/4 teaspoon cornstarch
  • 2 pounds rhubarb, trimmed and cut into 1/4-inch slices
  • 1 small stalk lemongrass, split in half lengthwise and crosswise
  • 6 sprigs mint
  • Cheese Sorbet


  1. In a large saucepan over medium heat, cook wine until reduced by half, about 30 minutes. In a small bowl, stir sugar and cornstarch; add to wine, and whisk to dissolve. Simmer until slightly thickened, about 3 minutes. Add rhubarb, and remove from heat.
  2. Tie mint and lemongrass together with kitchen twine; add to rhubarb mixture. Cover and chill 2 hours, or overnight.
  3. To serve, remove herb bundle. Ladle cold soup into bowls; place a scoop of cheese sorbet in center of each.

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