Spiced Rhubarb Soup with Vanilla Ice Cream

• Recipe by Michel Richard

This silky fruit dessert is delicious on its own or topped with vanilla ice cream. Just be sure to only barely cook the rhubarb, so that it retains its crispness—and plenty of tangy flavor.

Ingredients

1. 1 cup crème de cassis
2. 1 cup dry red wine
3. 1/4 cup light brown sugar
4. 2 cloves
5. 1 star anise pod
6. 1 cinnamon stick, halved
7. One 3-inch strip of lemon zest
8. 1/2 vanilla bean, split
9. 1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick
10. Vanilla ice cream, for serving

Directions

1. In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar. Reduce the heat and discard the flavorings. Stir in the rhubarb and return to a simmer. Remove from the heat and let stand for 10 minutes. Transfer to a bowl; refrigerate until chilled.
2. Spoon the soup into bowls. Top each with a scoop of ice cream and serve.