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."

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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