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Rhubarb Soup with Greek Yogurt Sorbet
Preparation info
- Yields
12-15
servings - Difficulty
Easy
Appears in
Published 2014
Ingredients
Rhubarb Soup
- Juice of
15 56 g ¼ cup
Method
Rhubarb Soup
Bring rhubarb juice, lemon juice, orange juice and sugar to a boil. Remove from heat and let cool to room temperature. Refrigerate to chill.
Rhubarb Compote
In a small saucepan, combine rhubarb in just enough simple syrup so the fruit is still tart. Simmer until fruit has softened and liquid