Chef Gunther Gugelmeyer’s Rhubarb Soup

This chilled Rhubarb Soup is so good, it should win a prize! I sweet-talked this recipe from the late executive chef Gunther Gugelmeyer of Toronto. That was 1,000 years ago, back in the days when I had long eyelashes and knew how to use ’em. Today, I couldn’t bully a borscht recipe from a Bulgarian, even if I peeled his beets. 

Chef Gunther Gugelmeyer’s Rhubarb Soup:

1 lb. (500 g) fresh or frozen rhubarb, chopped (3-¾ c.)

1 c. (250 mL) white granulated sugar

¾ c. (180 mL) water

1 cinnamon stick (do not use powdered cinnamon)

1 c. (250 mL) white wine

1-½ c. (375 mL) light cream (18% milk fat) 

8-to-10 fresh mint leaves

Bring rhubarb, sugar, water, and cinnamon stick to a boil. Reduce heat and simmer for 10 min. Cool completely. 

Remove cinnamon stick and purée the cooled pulp, white wine, and cream in blender. Remove and set aside 2 tbsp. (30 mL) of pulp as garnish. Serve this soup from a chilled pitcher into chilled bowls. Place about 1 tsp. (5 mL) reserved pulp in centre of soup, topping with a small mint leaf. Serves 6. 

Simmer rhubarb, sugar, water, and 

cinnamon stick. It’s that easy!