Ingredients
1/2 cup sugar
Seeds and pod of 1/2 vanilla bean
4 to 6 stalks rhubarb (1 pound), thinly sliced
4 cups water
6 ounces raspberries (1 1/3 cups)
1 to 2 tablespoons sugar
Vanilla ice cream, if desired
Raspberries, if desired
Preparation
Bring sugar, vanilla bean seeds and pod, rhubarb, and water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat, and add raspberries and 1 to 2 tablespoons sugar if desired, depending on sweetness of the fruit. Let cool for 30 minutes.
Gently mash fruit with a ladle. Strain through a coarse sieve into a large bowl; discard solids. Chill soup at least 3 hours or up to overnight. Garnish each serving with a scoop of vanilla ice cream and raspberries if desired.
