Artfully Vegan: Strawberry, Rose and Rhubarb Soup

By Kimberly Lord Stewart
Published on July 1, 2005
article image
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.

3. Remove from heat; stir in strawberry/rhubarb mixture. Refrigerate for 2 hours (until well chilled).

4. To serve, divide the soup among 4 bowls and garnish with orange zest.

Reprinted with permission from The Artful Vegan: Fresh Flavors from the Millennium Restaurant by Eric Tucker (Ten Speed Press, 2003).

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