Posted by: njbrown | June 8, 2011

Norwegian Cold Rhubarb Soup

Norwegian Cold Rhubarb Soup

After months of waiting, rhubarb has finally arrived in our stores – just in time for real summer weather.  In anticipation of the rhubarb crop, I found a site devoted to rhubarb recipes.  The idea of rhubarb soup intrigued me.  I’ve never been a fan of cold fruit soup, but for some reason this appealed.  To make it even better, it is very easy.  With a pot of fresh mint from the garden store, I was equipped to give the recipe a try.  I found it lovely – very refreshing, and a good starter for a summer meal, or even possibly a light dessert.  The recipe is not very exact – five sprigs of mint didn’t tell me what size the sprigs should be – so feel free to adjust to your taste.

Norwegian cold rhubarb soup
with mint


  • 4 sticks of rhubarb
  • 1/2 a stick of vanilla (or 1/4 tsp. vanilla extract)
  • 1 pt of water
  • 6 oz sugar
  • 5 sprigs of mint
  • 1 lemon


  • Take the leaves off the mint sprigs.
  • Peel the rhubarb and cut it into thin slices.
  • Put the rhubarb peel in a  saucepan with the water, sugar, vanilla, the juice of the lemon and the  by now leafless mint sprigs, let it simmer for 10 minutes.
  • Sieve the liquid and add the rhubarb slices.
  • Bring it to the boil, take off the heat and leave to  cool.
  • Cut the mint leaves into thin strips.

Serve the soup ice-cold with the chopped mint leaves on top.

Serves 8 people

(Recipe adapted from the Rhubarb Compendium)




  1. Yum, love that rhubarb soup! We just tried it for the first time last week, when we were visiting family in Norway. It was outstanding. I don’t think I’ve ever eaten rhubarb before, but now I’m going to look for it at the grocery store. Fun to have found your recipe and your site 🙂

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