Jellied rhubarb & vanilla soup

Jellied rhubarb & vanilla soup could be just the gluten free recipe you've been looking for. One serving contains 327 calories, 1g of protein, and 2g of fat. For $2.17 per serving, you get a soup that serves 6. A couple people made this recipe, and 11 would say it hit the spot. Mother's Day will be even more special with this recipe. Head to the store and pick up rhubarb, clotted cream, vanilla pod, and a few other things to make it today. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is rather bad. Users who liked this recipe also liked Rhubarb-Vanilla Meringues, Rhubarb-Vanilla Compote, and Rhubarb breadpudding with vanilla.

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 5 minutes

 

Ingredients:

500g forced rhubarb, trimmed at both ends

400g white caster sugar

1 vanilla pod, split, seeds scraped

glass of white wine

1 piece peeled lemon zest

3 gelatine leaves

clotted cream, to serve

Equipment:

frying pan

bowl

slotted spoon

Cooking instruction summary:

Very neatly cut the rhubarb into 5cm lengths, then cut each length into neat batons, about the size of thick matchsticks, and set aside. Tip the sugar, vanilla pod and seeds, wine and lemon zest into a wide pan and pour over 800ml cold water. Give everything a good stir to dissolve the sugar slightly, then set over a medium heat and gradually bring to boil, stirring occasionally. Turn up the heat to high so the syrup is boiling really fast, then turn off the heat and immediately stir in the rhubarb. Cover the pan with a plate or lid and leave to cool completely, then pour off 350ml of the syrup and reserve. Chill the remaining rhubarb and syrup. Soak the gelatine in cold water. Heat the reserved syrup in a small pan, then turn off the heat. Gently lift out the gelatine, give it a squeeze, then add it to the pan to dissolve in the syrup. Pour into 6 serving bowls, then put in the fridge and leave to set overnight. To serve, gently break up the jelly a little in each bowl, give the rhubarb a good stir, then use a slotted spoon to spoon an even layer of rhubarb into each bowl. Pour over some of the syrup and place a spoonful of clotted cream in the middle of each bowl to serve.

 

Step by step:


1. Very neatly cut the rhubarb into 5cm lengths, then cut each length into neat batons, about the size of thick matchsticks, and set aside.

2. Tip the sugar, vanilla pod and seeds, wine and lemon zest into a wide pan and pour over 800ml cold water. Give everything a good stir to dissolve the sugar slightly, then set over a medium heat and gradually bring to boil, stirring occasionally. Turn up the heat to high so the syrup is boiling really fast, then turn off the heat and immediately stir in the rhubarb. Cover the pan with a plate or lid and leave to cool completely, then pour off 350ml of the syrup and reserve. Chill the remaining rhubarb and syrup.

3. Soak the gelatine in cold water.

4. Heat the reserved syrup in a small pan, then turn off the heat. Gently lift out the gelatine, give it a squeeze, then add it to the pan to dissolve in the syrup.

5. Pour into 6 serving bowls, then put in the fridge and leave to set overnight.

6. To serve, gently break up the jelly a little in each bowl, give the rhubarb a good stir, then use a slotted spoon to spoon an even layer of rhubarb into each bowl.

7. Pour over some of the syrup and place a spoonful of clotted cream in the middle of each bowl to serve.


Nutrition Information:

Quickview
326k Calories
1g Protein
1g Total Fat
71g Carbs
1% Health Score
Limit These
Calories
326k
16%

Fat
1g
3%

  Saturated Fat
1g
6%

Carbohydrates
71g
24%

  Sugar
67g
75%

Cholesterol
4mg
1%

Sodium
7mg
0%

Alcohol
4g
23%

Get Enough Of These
Protein
1g
3%

Vitamin K
24µg
23%

Manganese
0.22mg
11%

Vitamin C
7mg
10%

Potassium
284mg
8%

Calcium
78mg
8%

Fiber
1g
6%

Magnesium
14mg
4%

Vitamin B2
0.05mg
3%

Selenium
1µg
2%

Vitamin B6
0.04mg
2%

Phosphorus
21mg
2%

Iron
0.38mg
2%

Vitamin A
95IU
2%

Copper
0.04mg
2%

Vitamin E
0.26mg
2%

Folate
6µg
2%

Vitamin B3
0.32mg
2%

Vitamin B1
0.02mg
1%

covered percent of daily need
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