Ingredients for Danish Rhubarb Wine Soup Rabarbersuppe Med Vin
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1/2 cup water
- Cinnamon Sticks (optional, as substitute for ground cinnamon)
- 1 teaspoon ground cinnamon
- Nutmeg
- Lemon Slices
- Red Wine
- 4 cups chopped rhubarb
- Heavy Cream (for optional whipped cream topping)
- 1/2 teaspoon ground ginger
- 1/4 cup dry white wine
- juice of 1/2 lemon
- whipped cream (for topping)
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How to Make Danish Rhubarb Wine Soup Rabarbersuppe Med Vin
- In a medium saucepan, whisk together 2 tablespoons cornstarch, 1/2 cup granulated sugar, and 1/2 cup water until smooth.
- Bring the cornstarch mixture to a boil over medium heat, stirring constantly until thickened (about 1-2 minutes).
- Reduce heat to low. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 cup dry white wine (such as Riesling), the juice of 1/2 lemon, and 4 cups chopped rhubarb.
- Simmer gently for 5 minutes, or until the rhubarb is tender but still holds its shape.
- Remove from heat and discard the cinnamon sticks (if using whole cinnamon sticks instead of ground).
- Serve warm or chilled. For an extra special treat, top with whipped cream and a sprinkle of cinnamon.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
156g
Fat
0g
Carbs
15g
