Artfully Vegan: Strawberry, Rose and Rhubarb Soup

A fresh, fruity vegan dessert soup


| July/August 2005



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Photo By Renée Comet

In San Francisco, known for its adventurous cuisine, Millennium chef Eric Tucker has created a white-tablecloth restaurant showcasing vegan foods, where he dishes up creations such as Creole Mushrooms and Kidney Beans over Pecan Dirty Rice. The Millennium’s stylish space is born from earth-friendly materials, including bar stools padded with seat belts and curtains derived from produce bags. 580 Geary Street; (415) 345-3900.

Strawberry, Rose and Rhubarb Soup
Serves 4

This fresh, fruity dessert soup, created by pastry chef Amy Pearce, is a nice balance of sweet and tart.

2 rhubarb stalks, sliced into 1-inch pieces
1/2 cup plus 2 tablespoons Florida Crystals (natural sugar)
2 tablespoons orange juice, freshly squeezed
1 cup water
2 teaspoons rose water
11/2 teaspoons arrowroot, dissolved in 2 tablespoons water
11/2 cups strawberries, chopped
2 tablespoons orange zest (or fresh mint) for garnish

1. Preheat oven to 425°F. Toss rhubarb, 1/2 cup sugar, and orange juice in a bowl. Pour the mixture onto a baking pan and bake 10 minutes, until rhubarb is cooked through but retains its shape. Let cool.

2. In a saucepan, combine water, 2 tablespoons sugar, and rose water over medium heat. Bring to a simmer. Slowly whisk in arrowroot slurry. Continue to cook, without boiling, for 2 to 3 minutes until liquid becomes clear.





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