Rhubarb and Gooseberry Soups

Rhubarb Soupwith Berries

Two more delicious fruit soups to enjoy. Although these fruit recipes have been listed as soups, I think most would double up as a hot dessert on cold winter evenings or a cold sauce perhaps poured over your favourite ice cream.

Try them out and see what works for you!

Rhubarb soup with Berries

This fruit soup includes a recipe for dumplings, similar to the snow dumplings on this page. Scroll down for a delicious gooseberry soup (recipe suggests cooling the gooseberry soup for four hours so make it early!)

Rhubarb Soup with Berries


1lb / 450g rhubarb

40z / 100g / ½ cup sugar

½ pint / 300mls / 1¼ medium white wine

8oz / 225g raspberries

1lb / 450g strawberries

For the dumplings:

1 egg white

2-3 tablespoons of caster sugar

1 teaspoon ground cinnamon


  1. Wash the rhubarb and cut into small pieces.
  2. Put the sugar in a pan and heat, stirring all the time, until it becomes golden brown
  3. Pour in the wine and heat, stirring, until the caramelized sugar has dissolved.
  4. Add the rhubarb and raspberries. Bring to the boil, then cover and simmer for 10 minutes
  5. Press through a sieve and return to the pan.
  6. Hull the strawberries and cut them in half.
  7. Stir into the soup and leave to cool.


  1. Whisk the egg white until stiff, add 1 teaspoon of the sugar and whisk again until glossy.
  2. Bring a pan of water to the boil then remove from the heat.
  3. Take small portions of the egg white mixture using a teaspoon and drop them into the water.
  4. Cover the pan and leave for five minutes until the dumplings become firm
  5. Remove with a slotted spoon, drain and float on the soup.
  6. Combine the remaining sugar with the cinnamon and sprinkle over the dumplings

Cold Gooseberry Soup


½ pint / 300mls / 1¼ cups of water

Rind of 1 lemon

½ stick of cinnamon

2¼ lbs / 1 kg / 2¼ cups dessert gooseberries

12fl.oz / 350mls / 1½ cups of red wine

5 oz / 150g / ⅔ cup of sugar


  1. Bring the water, lemon rind and cinnamon stick t the boil.
  2. Add the gooseberries and cook for about 8 minutes until soft
  3. Discard the cinnamon and lemon rind
  4. Liquidize the soup
  5. Return to the pan, add the wine and sugar and stir until boiling.
  6. Cool for 4 hours.

Bon Appetit!

Linda x

P.S. These are more delicious recipes from Cooking For Today. I couldn’t find my edition online but this Fruit book is definitely going on my wish-list!

Fruit: Recipes that celebrate nature

“This is a beautifully designed and sumptuously photographed cookbook which shows how seasonal fruit harmonizes and enhances myriad vegetable and meat dishes.”

Fruit: Recipes that celebrate nature

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