Sunday April 20, 2014SUBSCRIBE
New Jersey Monthly Magazine
Restaurants
| |     

Rhubarb Soup w/ Meringue and Whipped Cream

"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."

Posted May 5, 2010

Do you like this story?


Serves: 4 people


Ingredients:


2 cups water

1 cup sugar

1 lb rhubarb, diced

Store brought meringues (homemade are better), sweet whipped cream, chopped pistachios.

Preparation:

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.


Related Articles:

English Pea Soup
Tuna Ceviche
Dessert Empanadas
Sweet Chorizo Appetizer
Pulpo ala Plancha
Crispy Salmon with Roast Shallot Vinaigrette
Spicy Sausage Crostini


If you like this article please share it.