Chilled Rhubarb Soup with Vanilla Ice Cream
Ingredients
- 2 1/2 pounds rhubarb trimmed and cut into 1-inch slices
- 1 3/4 cups water
- 1/2 cup sugar plus more as needed
- 1 teaspoon vanilla extract
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 400 degrees F.
- Place 2 handfuls of rhubarb in a baking dish and roast for about 20 minutes until tender.
- Meanwhile, in a medium pot over medium-high heat, bring the remaining rhubarb, water, and sugar to a boi. Reduce the heat, cover the pot, and simmer, stirring occasionally, for about 15 minutes until the rhubarb has almost melted in upon itself into a luscious, pink soup.
- Stir in the vanilla and give it a taste--add a little sugar if it's too tart.
- Add the roasted rhubarb and chill the soup.
- To serve, spoon into bowls and add a scoop of vanilla ice cream.