How to make it

  • In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar. Reduce the heat and discard the flavorings. Stir in the rhubarb and return to a simmer.
  • Remove from the heat and let stand for 10 minutes.
  • Transfer to a bowl; refrigerate until chilled.
  • Spoon the soup into bowls.
  • Top each with a scoop of ice cream and serve.

Reviews & Comments 2

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  • jaie 10 years ago
    This sounds positively amazing!!!
    Was this review helpful? Yes Flag
  • sunny 10 years ago
    Another unique and interesting post!
    Bookmarked. = )
    Was this review helpful? Yes Flag

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