Cold Rhubarb & Strawberry Soup | GF
Cold rhubarb and strawberry soup, served with vanilla yogurt jelly pieces.
This is a light and refreshing dessert, perfect for a hot summer day ! It’s also vegan and gluten free.
Vanilla yogurt jelly
This is the first thing you need to prepare for this dessert, so that it has the time to set in the fridge.
I made this recipe using unsweetened plant-based yogurt and milk. If using sweetened ones, don’t put any sugar when making the jelly.
For the yogurt, I tested the recipe twice : the first time with almond yogurt, and the second time with coconut yogurt. They both taste good, the main difference is in the texture, as almond yogurt is not as smooth as coconut yogurt.
As for the milk, I used oat milk. But almond and coconut would work perfectly fine too.
To flavor the yogurt jelly, I used the seeds of a quarter of a vanilla bean. If you don’t have any, you can replace it by some vanilla paste / extract, or even use a vanilla flavored yogurt.
Rhubarb and strawberry soup
If you don’t like rhubarb, you can make this recipe using only strawberries. The fruits can be fresh or frozen (defrost the strawberries before blending).
The apple juice shouldn’t have any added sugar. If it does, don’t put all the sugar indicated in the recipe.
Vegan and gluten free dessert toppings
There are many things you can use to decorate a vegan and gluten free dessert : freeze dried fruits, nuts, citrus zests, mint / basil leaves, etc.
You can also make your own vegan meringues. Crush them and sprinkle over the soup upon serving.
How to store this cold soup
You can make the soup and the yogurt jelly in advance, store them in airtight containers in the fridge, and assemble the dessert just before serving.
I don’t recommend freezing any of the elements for this dessert, as the soup will get too thick, and the yogurt jelly soggy.
Other gluten free and vegan desserts
Pear & Almond “Bourdaloue” Tart
Cold Rhubarb & Strawberry Tart
Equipment
- Hand or stand blender
Ingredients
Vanilla Yogurt Jelly
- ¼ cup unsweetened plant-based yogurt (75 g)
- ⅓ cup unsweetened plant-based milk (75 ml)
- 1 ½ tbsp granulated sugar (25 g)
- seeds of ¼ scraped vanilla bean
- ¼ tsp agar powder
Rhubarb and Strawberry Soup
- 1 heaping cup strawberries (125 g) – chopped
- 1 heaping cup rhubarb (125 g) – peeled and chopped
- ¾ cup + 1 tbsp apple juice (200 ml)
- 1 ½ tbsp granulated sugar (25 g)
- 1 ½ tbsp cornstarch (12 g)
- 2 tsp water (10 ml)
Toppings – Optional
- freeze dried strawberries
- unsalted pistachios
- mint or basil leaves
Instructions
Vanilla Yogurt Jelly
- In a small pot, mix together the milk, vanilla seeds, sugar and agar powder. Bring to a boil over medium-high heat. When it starts boiling, cook for two minutes, whisking continuously.
- Set aside and allow to cool down at room temperature for about 15 minutes.Stir in the yogurt, and refrigerate for at least one hour.
Rhubarb and Strawberry Soup
- In a pot, bring to a boil the apple juice with the sugar. When the sugar is dissolved, add the rhubarb and simmer with the lid on for 10 minutes.
- Remove the cooked rhubarb from the pot and set aside.
- In a small bowl, mix the cornstarch with the water, and pour it in the apple juice. Bring to a boil, and cook for one more minute from that point on – whisking continuously.
- Using a hand or a stand blender, mix the apple juice with the rhubarb and the strawberries, until smooth.
- Pour in bowls and freeze for 20 minutes to enjoy immediately, or refrigerate for a few hours.
Garnishing
- Upon serving, place a couple pieces of yogurt jelly delicately in the soup, and decorate with some crushed freeze dried strawberries, roasted pistachios, or mint leaves for example.
Notes
I made this recipe using unsweetened yogurt and milk. If using sweetened ones, don’t put any sugar when making the jelly.
For the yogurt, I tested the recipe twice : the first time with almond yogurt, and the second time with coconut yogurt. They both taste good, the main difference is in the texture, as almond yogurt is not as smooth as coconut yogurt.
For the milk, I used oat milk. But almond and coconut would work perfectly fine too.
I used the seeds of a quarter of a vanilla bean to flavor the yogurt jelly. If you don’t have any, you can replace it by vanilla paste / extract, or even use a vanilla flavored yogurt.
If you don’t like rhubarb, you can make this recipe using only strawberries. The fruits can be fresh or frozen (defrost the strawberries before blending).
The apple juice shouldn’t have any added sugar. If it does, don’t put all the sugar indicated in the soup recipe.
You can make the soup and the yogurt jelly in advance, store them in airtight containers in the fridge, and assemble the dessert just before serving.
I don’t recommend freezing any of the elements for this dessert, as the soup will get too thick, and the yogurt jelly soggy.
Calories are per one serving (total calories for this recipe : 478).