"Rhubarb soup is a simple, easy way to get spring into a dessert," says David C. Felton, executive chef of Ninety Acres at Natirar park in Peapack-Gladstone. "Rhubarb is at its peak right now in Jersey and has a wonderful tart flavor that lends itself to basic preparations. This recipe is a take on pavlova, a classic dessert of fruit, whipped cream and meringues."
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Serves: 4 people
2 cups water
1 cup sugar
1 lb rhubarb, diced
Store brought meringues (homemade are better), sweet whipped cream, chopped pistachios.
1) Combine in a pot and bring to a boil. Cook until rhubarb falls apart, about 10 minutes.
2) Blend in an upright blender and strain though a fine mesh.
3) Add the juice of one lemon and one orange. Add more sugar if needed or to your liking.
It should yield about 3 cups.
4) In a bowl pour 6 oz of the soup. Garnish with whipped cream, meringues and diced pistachios.
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