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Finnish Rhubarb Soup


Such a soft shade of pink, and so pretty with the mounds of whipped cream drifting across the surface. It's a wonderful last course, serving as a delicate and refreshing palate cleanser after a rich dinner...right before you retire to the parlor and bring on buttery pastries and coffee. Serve cold to 6 in flat soup plates to heighten the effect of the puffs of whipped cream.

  • 2 cups water
  • 2 cups of little bitesize pieces of fresh rhubarb
  • 1/2 cup sugar
  • 1 stick cinnamon
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water

Garnish: 1/2 cup heavy cream, whipped

Bring the water to a boil in a saucepan and stir in the rhubarb bits, sugar, and cinnamon stick. Reduce heat and simmer, covered, for 15 minutes (or until very tender). Mix the cornstarch into the 2 Tablespoons of water, then slowly stir into the boiling soup. Cook several more minutes, until the soup is clear and thickened. Remove the cinnamon stick. Let cool, then cover and let chill.

When ready to serve, ladle into flat soup plates and float several puffs of whipped cream on top of each.