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Chilled Strawberry-Rhubarb Soup

This heavenly strawberry-rhubarb soup heralds spring like none other. Tangy rhubarb and sweet strawberries pair together to make for the perfect spring-summer starter. 


My love affair with rhubarb began when I was 5 or  6 years old. Living in Pennsylvania at the time, my mother and father would take me to the beloved Akron Diner (sadly no longer standing) for lunch or dinner after visiting relatives who lived nearby in Lancaster. Hearty, home cooked meals backed by Amish culture and Pennsylvania Dutch tradition were served up daily. The first time I ever tried rhubarb sauce was here, and since then I’ve been hooked on this delicious and tart perennial. Rhubarb sauce can be served over ice cream, with biscuits like jam or simply on its own. I preferred the latter as a child (the flavor reminded me of sour patch kids, go figure!) and even now still love the tangy tartness as a simple sauce or in this casesoup!

Quick trivia! Did you know? Strawberries and rhubarb often ripen at the same time, which is why they are used frequently together in spring-time recipes!


Spring’s power couple partners with orange juice in this recipe, which does a nice job of waking up taste buds. Consider serving smaller portions as an amuse bouche or between courses as a palate cleanser. Delicious and light, this appetizer is more than just a refreshing bite, it’s packed with nutrients! Rhubarb is high in Vitamin K (helps to produce clotting factors which aids in blood clotting), lutein (for healthy skin + eyes), calcium (healthy bones + teeth) and each little stalk is packed with antioxidants when cooked (such as lycopene) and fiber. Orange juice and strawberries also do a nice job of delivering an amazing boost of Vitamin C. This is a soup you can really feel good about!


Also, if chilled soup as an appetizer isn’t your thing, you may also choose to serve this soup topped over coconut creme as a light desserta perfect end to a spring meal. Regardless of how it’s served, this soup brings me back to my first taste of rhubarb and reminds me why I love it so much! I hope you enjoy!


Chilled Strawberry-Rhubarb Soup

  • Author: Homegrown Provisions
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4-6 1x
  • Category: Appetizer, Dessert
  • Cuisine: Vegan, Gluten-Free


Enjoy this soup chilled as an appetizer or dessert.



  • 1 pint of fresh strawberries, washed with tops removed
  • 2 large stalks of rhubarb, washed and sliced
  • 1 and 1/2 cups of orange juice
  • zest of 1 orange
  • 3 tbsp of light agave nectar
  • full fat coconut milk (canned)
  • several sprigs of mint


  1. Place strawberries and rhubarb in a large soup pot.
  2. Add orange juice and zest. Bring to a simmer.
  3. Add agave nectar.
  4. When fruit (namely rhubarb) appears to soften, remove the pot from heat.
  5. Let cool (for about 10 minutes).
  6. Transfer into a blender and blend well or use an immersion blender to blend.
  7. Place soup in the fridge until chilled (at least 1 hour).
  8. When ready to serve, open can of coconut milk and skim the coconut cream off of the top (top layer will be creamy below that will be watery).
  9. Dollop cream on top of soup & add fresh mint!
  10. Enjoy!