Rhubarb/Strawberry Soup with Almond Macaroons
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Credit: Rick Perez, CEC, Chef, R & D Culinary Consulting, Jamestown, N.C., Dole Corporate Chef
The National Culinary Review, June 2012
4 cups frozen rhubarb
2 cups Dole® Fresh Frozen Whole Strawberries
or Chef-Ready Cuts Diced Strawberries
1¼ cups orange juice
½-3/4 cup sugar
Almond Macaroons (recipe follows)
3 oz. almond paste
3 T. + 1 t. sugar
1 oz. egg white
Method: In medium saucepan, heat rhubarb, strawberries and orange juice to boiling. Reduce heat; cook 10 minutes or until fruit is tender. Remove from heat. Add sugar, to taste. Cool slightly. Put half fruit mixture in blender or food processor. Cover; blend until smooth. Repeat with remaining fruit. Refrigerate soup, covered. At service, garnish with additional strawberry slices, if desired. Serve with Almond Macaroons.
Method: Combine almond paste and sugar in food processor. Cover; pulse to blend well. Gradually add egg white; blend until smooth and dough has formed. Put batter in medium-size pastry bag fitted with small round tip. Pipe into small circles on parchment-lined baking sheet. Bake at 325ºF 10-12 minutes, or until edges begin to brown. Cool briefly; loosen with spatula.
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