Rhubarb-raspberry soup with fromage blanc

There is something pleasingly retro about this dessert.

I actually love berry and rhubarb soups in late spring-summer. They are an easy, but stunning end to a summer meal.

While we are still a bit of a way away from berry season, rhubarb is already here!

Tips: Fromage blanc is sometimes hard to find in the US, but luckily Vermont Creamery make a very nice, smooth one. I just wish it came in bigger containers!

Rhubarb-raspberry soup with fromage blanc

(serves 2-3)

You’ll need:

• 4 stalks rhubarb
• 2 T fresh orange juice
• 1/2 t fresh orange zest
• 1/2 cup water
• 2 T raspberry jam
• 1/3 cup raw sugar

For topping:

• about 1/2 cup fromage blanc
• pink peppercorns (optional)

1. Peel the fibers off of the rhubarb and chop roughly.

2. Combine all of the ingredients in a deep saucepan and bring to a simmer at low heat, stirring often. The “stock” will start out very sweet and concentrated, but the flavor will deepen and balance as the rhubarb cooks through.

3. Cook until rhubarb is softened and falls apart, taste for seasoning and add a little more water, if required.

4. Let cool slightly, and serve with a big dollop of fromage blanc topped with some crushed pink peppercorns.