Rhubarb Soup

Rhubarb is currently in season, and we’ve bought it a few times in a row now. I love experimenting with fruits and vegetables, as they become available seasonally where I live. In Germany, during the Spring, the hot ticket item is white asparagus. One can find it everywhere and on every menu. But this year, as we are in London, our options vary…


I’ve already shared with you a few ideas for using rhubarb: Chicken aux Herbes de Provence with Savoury Rhubarb, Rhubarb-Orange Frangipane Tart, and Rhubarb Chipotle Goat’s Cheese Paleo Pizza.


And now, I bring to you a soup, that can be served warm or chilled, as a first course or an “amuse-bouche”. Rhubarb pairs well with a sweet fruit to contrast with its natural tart flavour. I think that’s why there are so many strawberry-rhubarb combinations. For my recent recipes, I’ve added orange and orange juice to make the rhubarb less tangy and add some sweetness. But apples and pears are also a good option. And so are grapes.


For these amuse-bouche, I roasted some grapes in the oven and used them as a garnish, as well as a complement to the rhubarb.

I hope you enjoy!

Rhubarb Soup
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-12
Makes about 4 cups.
  • 800g rhubarb stalks (about 8-10 stalks), rinsed and cut into large pieces
  • 2 medium red onions, quartered
  • 3 cloves garlic, sliced
  • 2 beetroots, precooked (if you purchase them raw, simply roast in the oven or steam in water until tender)
  • 2 cups filtered water
  • 3-4 tablespoons olive oil
  • 1/2 cup freshly squeesed orange juice
  • coarse sea salt, to taste
  • freshly ground pepper, to taste
  • grapes, oven roasted for garnish and contrast
  1. In a pot, over medium heat, poach the onions and garlic in the olive oil, until tender.
  2. Add the rhubarb and the water.
  3. Simmer for about 10 minutes, until the rhubarb is cooked.
  4. Remove from heat.
  5. Once cool, place into an electric blender or with an immersion blender, and puree with the beetroots.
  6. Return to the pot.
  7. Add the orange juice and season to taste.
  8. For the oven-roasted grapes: Place in an oven proof dish, drizzle with olive oil and roast for 5-8 minutes at 180C (350F). Be careful not to burn. Once the grapes get warm, the sugar starts to come out and they burn quickly. Allow to cool, before using.
  9. To serve: spoon some rhubarb soup into your serving dishes and garnish with the grapes and some freshly ground pepper.
  10. Serve warm, at room temperature or chilled.
  11. NOTE: This is a great soup to make a day or two in advance, and by doing do, the flavours also blend more.

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  1. 5.23.14
    Lisa Thompson said:

    Wow… mind was a little sour.. but the grapes did the hole twist. Amazing!!! I love it.

    • 5.23.14
      The Saffron Girl said:

      Glad you liked it Lisa! 😉 Debra xx