My dessert repertoar often evolves around cake, chocolate, apples, ice cream or something like that. Not so often fresh and fruity things. More heavy stuff for this girl. That beeing said, I appreciate any kind of dessert. I just don’t make that much different stuff at home, for myself. But now that me and the boyfriend plus my sister and hers have started our 3-courses dinner parties, it’s for reasons like this. To challenge ourselves, and try out new recipes. To try out things we don’t usually make. I was in charge of the menu for our last dinner, and decided on this soup for dessert. Of course, I decide on dessert first, and then plan the rest of the menu… I had some rhubarb in the fridge, the strawberries were at it’s peak, and it was time to reunite with dessert soup. I remember my grandmother used to make this soup which was basically thickened syrup with raisins. And I loved it! And that’s pretty much my only experience (at least my only memory) of dessert soups. So, this soup really passed my expectations, you can say. This is quite a step up from the syrup-soup. (Sorry grandma!) But in her defense, this is created by one of Norway’s best pastry chefs. This is quality all the way. I never thought any soup could be so good. So if you think dessert soups are for grannys only, think again. Me and soup have reunited, and so can you! Trust me, you will. And please don’t judge it by it’s ugly apperance, it wasn’t really photogenic, but you can hold that against anything so delicious.
I had to make this again, cause I forgot to bring my camera to my sister’s house. Well, that’s not the only reason. I needed another bowl of this stuff. But I didn’t find strawberries at the supermarket, so I replaced them with raspberries. Worked out fine, but I think I prefer strawberries.
500 g red rhubarb
250 g sugar
7.5 dl water
1 vanilla pod
10 g/1 tablespoon maizena
0.5 dl cold water
500 g strawberries
Wash the rhubarb and cut into 2 cm pieces-
Put sugar, rhubarb and water in a kettle and allow to boil without stirring. Turn down the heat, and let it simmer for 30 minutes.
Drain the rhubarb syrup over another kettle, and throw away the rhubarb. Cut the vanilla pod in half and scrape out the seeds. Put the seeds and the pod into the rhubarb syrup, and let it simmer for a couple of minutes. Stir the maizena into 0.5 dl of cold water, and pour this into the rhubarb soup. This will make the soup thicken. Let it boil for another minute. Turn off the heat, and let the soup cool in the fridge or the freezer. (This can easily be frozen down if you want) Remove the vanillapod before serving. Decorate with fresh strawberries and serve with mascarpone cream.
Seeds from 1 vanillapod
100 g mascarpone
2 dl heavy cream
50 g sugar
Mix everything but the lemon juice together. Whisk untill stiff, but be careful not to whisk too much, cause it will make the cream crack. Add lemon juice at your taste.