dish
Rhubarb Soup with Almond Bisquit and Mango Sorbet

4
Serves
437
Calories
10
Nutrients
10
Vitamins

Ingredients

1 cup white wine
1 cup sugar
2 cups water
1 teaspoon salt
1 tablespoon grenadine
1 cup sugar
2 cups almond flour, or all-purpose flour

Cooking Instructions

For the soup:
(prepare one day ahead)
1. Combine all ingredients except for the peeled and diced rhubarb in a medium saucepan (reserve the rhubarb in a large bowl).

2. Simmer on low for 45 minutes.

3. Pass the soup through a strainer (straining out the star anise and cinnamon) onto the peeled and diced rhubarb reserved in a bowl.

4. Let cool. Cover and refrigerate overnight.

For the bisquit:
5. Beat the egg whites and sugar with an electric mixer until stiff peaks form.

6. Fold in the egg yolks, followed by the flour.

7. Place in buttered and floured 9-inch cake pan.

8. Bake at 350° F for 15-20 minutes until a toothpick comes out dry.

9. Let cool and invert cake onto a cutting board (it should be light and fluffy).

10. Cut out 4 circles large enough to hold a scoop of sorbet. (You will have at least half of the cake left over, so save and enjoy later.)

For the presentation:
11. Pour rhubarb syrup into shallow soup bowl.

12. Place bisquit in center.

13. Place scoop of sorbet or ice cream on top.

14. Garnish with diced mango.

Serving Size: about 3/4 cup

Nutrition Information

Number of Servings: 4
Calories
437
Protein
5 g
Total Carbohydrate
95 g
Dietary Fiber
3 g
Sugar
74 g
Total Fat
2 g
Saturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
71 mg
Percent Calories from Protein
5 %
Percent Calories from Carbohydrate
87 %
Percent Calories from Fat
4 %
Vitamin A
1406 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin C
15 mg
Vitamin D
8 IU
Folate
46 mcg
Calcium
91 mg
Iron
1 mg
Phosphorus
70 mg
Potassium
300 mg
Sodium
415 mg
Zinc
0 mg