This recipe was inspired by my friend Faye Levy's lovely Polish Strawberry Soup in her book,
Faye Levy's International Jewish Cookbook.
Yield: 4 to 5 servings
- 1 pound rhubarb, cut into ½-inch slices
- 1/2 cup light brown sugar, or to taste
- 2 cups strawberry- or plain apple juice, unsweetened
- 1 cinnamon stick
- pinch of salt
- 1 pint strawberries (wash then hull them), halved, plus additional for garnish
- 1 cup sour cream, labneh, or whole-milk Greek-style yogurt
- fresh mint sprigs (optional)
In a medium-sized pot, combine rhubarb, sugar, juice, cinnamon, and salt, and bring to a boil. Reduce heat and simmer until rhubarb is very tender,
about 15 minutes. Stir in about half the strawberries, cook another minute or two, then remove the pot from the heat, and let cool. Pluck out the cinnamon stick and discard it.
Meanwhile, puree the remaining strawberries in a food processor until smooth, then transfer to a large bowl. When the rhubarb-strawberry mixture has cooled to room temperature, stir it into the raw strawberry puree in the bowl. Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
Serve with a generous dollop of sour cream or yogurt, garnished with a strawberry and if desired, a mint sprig.