Food & Cooking Recipes Dessert & Treats Recipes Chilled Rhubarb and Raspberry Soup 4.3 (4) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 9, 2019 Rate PRINT Share Close Servings: 6 And now, dessert: This luminous, vanilla-scented concoction is sweet, tart, refreshing, and a touch indulgent, thanks to a scoop of ice cream. Ingredients ½ cup sugar Seeds and pod of 1/2 vanilla bean 4 to 6 stalks rhubarb (1 pound), thinly sliced 4 cups water 6 ounces raspberries (1 ⅓ cups) 1 to 2 tablespoons sugar Vanilla ice cream, if desired Raspberries, if desired Directions Bring sugar, vanilla bean seeds and pod, rhubarb, and water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat, and add raspberries and 1 to 2 tablespoons sugar if desired, depending on sweetness of the fruit. Let cool for 30 minutes. Gently mash fruit with a ladle. Strain through a coarse sieve into a large bowl; discard solids. Chill soup at least 3 hours or up to overnight. Garnish each serving with a scoop of vanilla ice cream and raspberries if desired. Originally appeared: Martha Stewart Living, June 2009 Rate It PRINT