Spiced Rhubarb Soup with Vanilla Ice Cream
- ACTIVE: 15 MIN
- TOTAL TIME: 25 MIN plus 2 hr cooling
- SERVINGS: 4
This silky fruit dessert is delicious on its own or topped with vanilla ice cream. Just be sure to only barely cook the rhubarb, so that it retains its crispness—and plenty of tangy flavor.
- 1 cup crème de cassis
- 1 cup dry red wine
- 1/4 cup light brown sugar
- 2 cloves
- 1 star anise pod
- 1 cinnamon stick, halved
- One 3-inch strip of lemon zest
- 1/2 vanilla bean, split
- 1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick
- Vanilla ice cream, for serving
- 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.
- Spoon the soup into bowls. Top each with a scoop of ice cream and serve.
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.