Apple Rhubarb Soup

Apple Rhubarb Soup Recipe

A creamy and flavorful cold fruit soup that is absolutely delicious and  refreshing  on a hot summer day!

This fruit soup is very popular in Hungary, during the summer months.  They traditionally make it  with cherries or sour cherries and apples and it is always served cold. 

I have a large rhubarb bush growing in my garden, and first time I used rhubarb to make this soup, I wasn't sure about it, but it turned out quite delicious and my husband loved it. So now, years latter I still  make my cold fruit soup with rhubarb and apples. The addition of raspberry gives this soup a very nice red color but if your rhubarb is red - like mine is - you can get a nice color without the addition of  raspberry if you want to omit it. I hope you give it a try and find delicious.

 Enjoy!

INGREDIENTS

5 apples,  peeled and cubed  ( I used Jonagold)

1/4 cup coconut sugar

1-1/2 tsp cinnamon

1/4 tsp salt

4 cups chopped rhubarb

1-1/2 cups of frozen raspberries

4 tbsp sour cream

2 tbsp flour

 

DIRECTIONS

Place about 2 quarts of water into a large pot. Add the cubed apples and sugar and cook apples for about 10-15 minutes or until apples starts to become soft.

Add the salt and cinnamon. 

Meanwhile in a small bowl, stir together the sour cream and flour to form a smooth, lump free paste. Slowly stir in about 1 cup water and mix until well combined.  Set aside.

Add the sliced rhubarb (sliced into 1/2 inch pieces) to the soup and let cook for 1 minute. 

Stir in the raspberry  and when soup comes to a boil, stir in slowly the sour cream mixture into the soup.

Season with more sugar if desired. Let it come to a full boil then remove pot from the heat.

Let it cool completely before serving or refrigerate it if you like to serve it really cold.

Deliciously refreshing!

Bon Appetit!

Leia