Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Scandinavian Vanilla Rhubarb Soup
Online Circular Online Circular Videos Videos
  Category  Search  

 
Scandinavian Vanilla Rhubarb Soup
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 15 minutes
Prep Time:
 4 hr 20 min
Cook Method:
 simmered
Cook Temp:
 medium high
Directions:
.................................................................................
1. In a large saucepan, bring rhubarb, water, and sugar to boil over medium-high heat, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until rhubarb breaks down, about 15 minutes. Press any large chunks of rhubarb against side of pan with a spoon to break them up, add salt and vanilla, and stir to combine.
2. Pour into a large, non reactive bowl (preferably stainless steel). Let cool to room temperature, about 20 minutes, cover with plastic wrap, and refrigerate until soup is cold and flavors have combined, at least 4 hours.
3. Stir soup to blend. Ladle into chilled bowls, garnish with a small scoop of Hannaford Inspirations Vanilla Gelato, a dollop of whipped cream, or yogurt - plus strawberries, if using - and serve.

Source: Courtesy of Hannaford Fresh Magazine July/August 2007
2 lb Rhubarb stalk, trimmed, cut into pieces
4 cup Water
1 cup Sugar
1 1/2 Tbs Vanilla extract
6 ea Fresh strawberries, hulled and quartered


© 2010 Adplex