Posted on Mar 29, 2013



The daffodils raised their bright, cheerful heads a few weeks ago, giving us a brief glimpse of spring and things to come…and it looks like warm weather is finally on its way!




When you think of spring, what foods automatically come to mind?  For me, it’s strawberries, rhubarb, and asparagus.




What could be more perfect to welcome spring than a rosy hued strawberry rhubarb soup?  Mercy, the color alone is enough to put a smile on your face.

Delightfully tart-sweet and refreshing, it blurs the line between soup and dessert.  So it’s perfect for a girls’ lunch – which is exactly when I plan to serve it.



Have you ever been  to one of those parties?  You know, the ones with the harried hostess?  I have…been that hostess I mean.  Anxious.  Stressed.  Rule #1 for hostesses:  serving foods you prep or make the day before is key to enjoying yourself the day of.  This is one of those foods my friends.  Make it the day before, in under 20 minutes, then simply pour, garnish and serve on party day.  How simple is that?




And as Ina Garten says “Food is not about impressing people, it’s about making them feel comfortable.”   This pretty in pink soup definitely does that.  Comforting.  Simple.  Elegant.  Delicious.

This just might become your warm weather go-to soup, especially if you add a splash of Proseco, and perhaps a scoop of vanilla gelato…divine!  Enjoy!





Strawberry Rhubarb Soup

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 20 minutes

Yield: About 6 1/2 cup servings

  • 1 lb. rhubarb, cut into 1/2" slice slices
  • 3 tangerines
  • finely grated zest from 1 tangerine
  • 1 pint of strawberries, plus more for garnish if desired
  • 1/4-1/3 cup superfine granulated sugar, to taste
  • 1/8 teaspoon vanilla bean paste (or real vanilla extract)
  • 2 generous Tablespoons plain Greek 2% yogurt
  1. Add chopped rhubarb, 1/4 cup superfine sugar, and juice from the tangerines to a medium saucepan. Bring rhubarb to a boil over high heat, stirring until the sugar dissolves, then reduce heat to medium low, simmer and cook until it is tender - about 5-7 minutes.
  2. Quick chill the rhubarb by placing the pan in a large bowl that is filled with ice.
  3. Stir occasionally.
  4. While rhubarb mixture cools, hull strawberries.
  5. Add rhubarb, strawberries, tangerine zest, vanilla bean paste and Greek Yogurt to a blender.
  6. Process until smooth. Taste and add more sugar if desired.


You can make this soup the day before using. If necessary, give it a quick whirl in the blender just prior to serving. Garnish and serve immediately.

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