Photo: Cala
Jellied rhubarb & vanilla soup
7 ingredients
40 min + 5 min
Serves 6
openrecipes
This is a great way to cook rhubarb so that it retains structure and bite - plus it's a unique fruit jelly to serve up at a dinner party
Estimated Nutrition (whole recipe, rough)
149
Calories
1g
Protein
6g
Fat
18g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rhubarb | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes