Jellied rhubarb & vanilla soup

Name: Jellied rhubarb & vanilla soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 500 grams forced rhubarb, trimmed at both ends; 400 grams white caster sugar; 1 vanilla pod, split, seeds scraped; 1 glass white wine; 1 peeled lemon zest; 3 gelatine leaves; 1 serving clotted cream, to serve

Jellied rhubarb & vanilla soup might be a good recipe to expand your soup recipe box. This recipe serves 6. One serving contains 327 calories, 1g of protein, and 2g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. If you have forced rhubarb, clotted cream, vanilla pod, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. Users who liked this recipe also liked Rhubarb-Vanilla Meringues, Rhubarb-Vanilla Compote, and Rhubarb breadpudding with vanilla.

Instructions

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

Ingredients you will need

Rhubarb

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.

Ingredients you will need

Vanilla Bean

Lemon Zest

Rhubarb

Seeds

Sugar

Syrup

Water

Wine

Equipment you will use

Frying Pan

Soak the gelatine in cold water.

Ingredients you will need

Gelatin

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.

Ingredients you will need

Gelatin

Syrup

Equipment you will use

Frying Pan

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

Equipment you will use

Bowl

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.

Ingredients you will need

Rhubarb

Jelly