• Make-Ahead
• Vegetarian

Ingredients

1. 1 cup crème de cassis
2. 1 cup dry red wine
3. 1/4 cup light brown sugar
4. 2 cloves
5. 1 star anise pod
6. 1 cinnamon stick, halved
7. One 3-inch strip of lemon zest
8. 1/2 vanilla bean, split
9. 1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick
10. Vanilla ice cream, for serving

Directions

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