Danish Rhubarb Wine Soup Rabarbersuppe Med Vin Recipes
RHUBARB SOUP
"Served warm or chilled, this thick fruit soup makes an interesting first course," writes Linda Murray, Allenstown, New Hampshire. "It is also a refreshing dessert with a dollop of ice cream."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired.
Nutrition Facts : Calories 167 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 2g fiber), Protein 1g protein.
DANISH RHUBARB WINE SOUP - RABARBERSUPPE MED VIN
This is more a dessert than a soup but it has great flavor especially if you're a rhubarb fan like myself.
Provided by Marlitt
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine cornstarch, sugar and water and cook, stirring continually, until mixture reaches the boiling point.
- Add the spices, lemon, wine and rhubarb and cook 5 minutes.
- Remove the cinnamon sticks and serve hot.
- Served cold, this make a great summar dessert.
- Try it, topped with whipped cream and a sprinkling of cinnamon.
Nutrition Facts : Calories 269.3, Fat 0.2, SaturatedFat 0.1, Sodium 8.7, Carbohydrate 46, Fiber 1.5, Sugar 39.1, Protein 0.7
RHUBARB WINE
I was given an old cookbook that was put together by members of St. Michaels Church in Frankenmuth, Michigan, 1976. Frankenmuth is an old town settled by mostly Germans. It's famous for it's Bavarian restaurants and year round Christmas store. There are some really interesting and unusual recipes in this book. It's missing it's cover and the recipes are written assuming that all women know how to cook, so many steps aren't written. If you are looking for an old German recipe, a farm recipe--like "brick cheese" etc, or just an old recipe, e-mail me and I will gladly post. For now, I will share what I find most unusual and interesting. I hope that you enjoy! I saw this recipe for Rhubarb Wine--not a lot of uses for Rhubarb--just something different. I don't know how much this makes, so yields are an estimate.
Provided by BETHANY T.
Categories Beverages
Time P21DT30m
Yield 4 bottles
Number Of Ingredients 4
Steps:
- In a 10 gallon crock, put in rhubarb and cover with boiling water.
- Let set 12 hours with cover over crock.
- Remove rhubarb from juice.
- To juice add sugar, oranges, and yeast.
- Let set 21 days, stirring each day.
- If juice is not clear after 21 days, continue to stir each day till clear and no bubbles come to top.
- Strain through 4 layers of cheesecloth and bottle with caps not completely tightened.
- For Strawberry Rhubarb Wine: Use above method but use only 1/4 bushel rhubarb and 10 quarts strawberries. Add 2 large jars of maraschino cherries for added color and taste.
- Dandelion Wine: Use above method but use 1/2 bushel dandelion flowers (not greens). But use 6 oranges and 6 lemons, sliced, 1 lb raisins, 1 yeast cake and 25 lbs sugar.
Nutrition Facts : Calories 11637.4, Fat 5.1, SaturatedFat 1.3, Sodium 92.1, Carbohydrate 2984.5, Fiber 50.7, Sugar 2894.1, Protein 24.5
DANISH RHUBARB PUDDING
My grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. -Kay Sundheim, Nashua, Montana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.
Nutrition Facts : Calories 228 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 2g fiber), Protein 1g protein.
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