Summery Strawberry, Rhubarb and Rose Dessert Soup
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Cook time: 
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Serves: 4 servings
  • 450 gram strawberries
  • 400 gram rhubarb
  • 3 tablespoons rose water
  • optional: almond milk
  1. Preheat your oven to 180 degrees celcius.
  2. Cut up the rhubarb in 2 cm pieces and halve the strawberries. Transfer them to an oven dish and roast them for about 30 minutes or until the rhubarb has become soft and stringy.
  3. Let the strawberries and rhubarb cool off for a little before putting everything, including the juice in a high powered blender, together with the rose water.
  4. Depending on your oven, the rhubarb and strawberries may have lost a little more liquid than what you want in order to get the right consistency. In my case I only added 1 tablespoon almond milk, also because I liked mine a little thicker, but if you prefer your dessert soup a little thinner you can just add some more.
  5. Serve ice cold with toppings such as crushed almonds, candied rose petals and fresh strawberries.
Nutrition Information
Serving size: 1 serving Calories: 57 kcals Fat: 0.5 gram Carbohydrates: 13.2 gram Sugar: 6.6 gram Fiber: 4.0 gram Protein: 1.6 gram
Recipe by That Healthy Kitchen at