Norwegian Cold Rhubarb Soup with Mint
Recipes > Soups > Norwegian Cold Rhubarb Soup with Mint

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Recipe Checklist:
  • 4 Rhubarb Stalks, (Parmentier)
  • 1 Cinnamon Stick
  • 1 Pint of Water
  • 6 oz. Granulated Sugar
  • 5 Mint Sprigs, (Chiffonade)
  • ½ Lemon
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Medium Saucepan
  • Measuring Cup
Estimated Time
30 Minutes
Serves 8
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The bulk of the Preparation, Smart Kitchen’s 2nd of the 4 Levers of Cooking™, is to break down the Rhubarb and the Mint.

Clean and peel the Rhubarb much as you would Clean & Peel Celery, before taking it to a Bâtonnet (again much like you would make a Bâtonnet of Celery).  Cut down the Batonnet Log Cut to make a Cube Cut. In this case it will be a Parmentier or Medium Dice.

Wash and dry the Mint leaves and then Chiffonade them, just like you would Chiffonade Basil leaves.


With everything prepped, begin by placing a medium Saucepan on the Stove. Add the water, Cinnamon Stick, Lemon Juice, Mint sprigs, and Granulated Sugar. Bring everything to a Boil with High Heat before dropping the heat down to maintain a Simmer.

Now add the Rhubarb. Simmer the ingredients for 10-15 minutes, or until the Rhubarb is Knife Tender.

Next, take the Saucepan off the heat and let cool. Once it has reached room temperature, pour the Soup into serving bowls. Place the bowls into the refrigerator and chill. Once chilled, they can be held in the refrigerator for up to 3-5 days before service.

For service, Garnish the Cold Rhubarb Soup, with a fresh Mint Sprig for additional Flair, the 4th of Smart Kitchen’s 4 Levers of Cooking™