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You are here: Home / Dish Type / Soups and Stews / Rhubarb Soup

Rhubarb Soup

Published: Jun 17, 2021 · Modified: Mar 23, 2023 · This post may contain affiliate links, which means I make a small commission if you buy an item in my links, at no charge to you.

Jump to Recipe Pin Recipe
Total Time 50 minutes minutes
Number of Servings 4
Homemade Rhubarb soup in a white bowl.

Rhubarb soup is a tangy vegetable-based soup that can easily be made vegetarian. It's an easy way to use rhubarb from your garden!

Rhubarb soup in a white bowl
Rhubarb Soup is an easy and delicious soup that's made with rhubarb as well as other common vegetables, bacon, broth, and evaporated milk.

You're probably familiar with using rhubarb in sweets and desserts like rhubarb crisps, pies, cobblers, and compote. But have you ever tried using it in savory dishes?

Rhubarb on it's own isn't particularly sweet. It's actually just tart, and it is technically classified as a vegetable. But it is typically paired with sugar to make tart desserts. But it can just as easily (and deliciously) be paired with other vegetables, herbs, and spices to make savory dishes too. One perfect example is this Rhubarb Soup.

Rhubarb soup in a white bowl
Rhubarb Soup is perfect to make in the Spring when rhubarb is in season, but can also be made anytime with frozen rhubarb.

What does Rhubarb Soup taste like?

Many of you are probably wondering exactly what rhubarb soup tastes like before you commit to making it. I'll admit - it sounds unusual if you've never tried it. The first time I tried it was many years ago. My Aunt had made it, and at first I thought it was some kind of pickle soup. It tasted a little sour, with a hint of dill - just like pickles.

It's also quite thick, as the rhubarb breaks down when it's cooked and helps to thicken the soup. And it's creamy thanks to the addition of evaporated milk.

Rhubarb soup in a white bowl
Rhubarb Soup is thick and creamy, a little bit sour, with flavors of dill and garlic. Bacon and chicken broth add salty and savory flavors.

How do you make rhubarb soup?

Years ago, when I asked my Aunt for the recipe for this intriguing soup, I was a little disappointed when she basically told me to boil rhubarb with whatever vegetables I happened to have in my fridge and throw in some dill and cream.

I made it several times over the years, replacing the water she used with broth (use vegetable broth to make vegetarian soup), bacon (or skip it to make vegetarian soup), and a standardized list of veggies. I became happy enough with this delicious and easy soup to share it.

Rhubarb Soup Ingredients:

  • Bacon (skip it to make your soup vegetarian)
  • Onion
  • Carrots
  • Celery
  • Salt
  • Garlic
  • Black pepper
  • Potatoes
  • Rhubarb
  • Chicken broth (or vegetable broth to make your soup vegetarian)
  • Canned evaporated milk (or half-and-half cream)
  • Dill
Overhead photo of rhubarb soup in a white bowl
Rhubarb Soup is naturally gluten-free, and can easily be made vegetarian.

Want more Rhubarb recipes?

Roasted Rhubarb Scones with White Chocolate
Roasted Rhubarb Scones with White Chocolate
Slice of rhubarb crisp on a white plate
Old Fashioned Rhubarb Crisp
Rhubarb Compote & Easy Rhubarb Parfait - Domestic Dreamboat #rhubarb
Rhubarb Compote & Easy Rhubarb Parfait

Rhubarb Soup Nutrition Notes:

The nutrition information calculation uses the recipe as written, including the bacon, chicken broth, and evaporated milk. Omitting the bacon will reduce saturated fat content. Using half-and-half cream instead of evaporated milk will increase the total and saturated fat content.

Serve this soup with some crusty bread, and/or a leafy green salad to make a complete meal.

Homemade Rhubarb soup in a white bowl.
4.67 from 9 votes
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Rhubarb Soup

Carissa Serink
Rhubarb soup is a tangy vegetable based soup that can easily be made vegetarian. It's an easy way to use rhubarb from your garden!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Servings: 4
Calories: 410kcal
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Ingredients

  • 3 slices regular bacon, or 2 thick cut slices (omit bacon and add 1 tablespoon olive or vegetable oil to make this recipe vegetarian)
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, sliced
  • 1 ½ teaspoons kosher salt, plus more to taste
  • 4 cloves, garlic, minced
  • ½ teaspoon freshly ground black pepper
  • 4 medium potatoes, peeled and diced (about 2 cups)
  • 3 cups chopped rhubarb (from about 6 medium stalks)
  • 3 cups chicken broth (replace with vegetable broth to make this recipe vegetarian)
  • 1 can evaporated milk (or 1 cup half and half cream)
  • 1 tablespoon minced fresh dill

Instructions

  • Heat a large pot or dutch oven over medium high heat. Add bacon and cook until fat begins to render, about 3-5 minutes. Add onion, carrots, and celery and cook until beginning to soften and brown slightly, about 5 minutes.
  • Add the salt, garlic, and pepper and cook until fragrant, about 1 minute. Stir in the potatoes, rhubarb, and broth. Bring to a simmer and cook until the potatoes can be pierced easily with a paring knife an the rhubarb has broken down, about 15 minutes. Remove from heat and stir in the evaporated milk and dill.

Nutrition

Calories: 410kcal | Carbohydrates: 58g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1775mg | Potassium: 1800mg | Fiber: 8g | Sugar: 15g | Vitamin A: 5514IU | Vitamin C: 68mg | Calcium: 375mg | Iron: 3mg

Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.

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Rhubarb
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Hi, I'm Carissa! I'm the face behind Domestic Dreamboat. I love to cook, I love to eat, and I love to stay healthy. Thanks for joining me in my homemade journey!

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