Norvegian cold rhubarb soup with mint

Norvegian cold rhubarb soup with mint
  • 2 Piece rhubarb sticks
  • 1 Peck vanilla
  • 3 Table spoon (tbsp) sugar
  • 1 Piece sprigs of mint
  • 1 Table spoon (tbsp) lemon juice
  • 1 Peck salt

season: Spring

occasion: 4Family

origin: Traditional (National&Religious)



This is a cold summer fruit soup served with fresh mint on top. Peel the rhubarb and cut it into thin slices. Put the rhubarb peel in a saucepan with the water, sugar stick of 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.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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