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Rhubarb strawberry cream soup with macadamia nut oil

The rhubarb strawberry soup is a treat in itself but it is the cold pressed macadamia nut oil that makes it a gourmet course. It is best to eat when cooled or lukewarm.

Vegetarian
Wheat-free
Egg-free
Soy-free
Corn-free
30 Min.
73

Production

01

Wash the rhubarb, cut off its ends and, with a small knife, peel off the exterior parts. Cut the cleaned rhubarb into pieces.

02

Place the rhubarb together with the washed strawberries and the honey in a small baking tin and bake it in an air ventilated oven preheated to 160 °C for 13-15 minutes, just until the strawberry starts letting its juice and the rhubarb softens.

03

Cool this fruit ragout well before you use it.

04

Finally, put all ingredients in a mixing bowl and blend them until creamy.

Tip:

You can make this dish in a sugar free version, replacing the sugar with erythritol and the dairy cream with rice cream.  It is advisable to start with only a little sweetener, and then add more if you taste and find that more is needed.

9 Hozzászólás
Ingredients
portion unit: EUUSUK
150 g
rhubarb
250 g
strawberries
2 tbs
honey
250 ml
water
150 ml
heavy cream
pinch

Étrendek

Vegetarian Wheat-free Egg-free Soy-free Corn-free

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