Active Time
15 MIN
Total Time
25 MIN
Yield
Serves : 4
© Lucy Schaeffer

How to Make It

Step 1    

In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar. Reduce the heat and discard the flavorings. Stir in the rhubarb and return to a simmer. Remove from the heat and let stand for 10 minutes. Transfer to a bowl; refrigerate until chilled.

Step 2    

Spoon the soup into bowls. Top each with a scoop of ice cream and serve.

Suggested Pairing

This tangy soup, like many desserts made with red wine, will pair with a wide range of reds. Mark Slater, Michel Richard's longtime wine director, likes to match it with the rose-scented nonvintage Quady Elysium, a sweet California wine made from the obscure Black Muscat grape.

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