I made this because I was missing my grandmother, and she made the best rhubarb-strawberry pie. Since I'm gluten intolerant and don't like real sweet things, this was the perfect recipe.First, I made it exactly as noted. It was good, but I didn't need all the sweetness on top. So I made lots of varieties, adding combining fruits with the rhubarb and either going lite on the topping or without. They were all good. My fav is probably rhubarb & a sweet apple, w/w-o the topping. The apple flavor is strong, so not much is needed.
This is one of my favorite soups.
After the first time making it, we added the following to make it similar to an offering from a popular restaurant:
• 1 tbsp sweet chili with garlic sauce (in glass jar)
• 2 jalapeño peppers, seeded/chopped fine
• 1 baby bok choy (chopped large)
• 2 big leaves Chinese or Savoy cabbage, chopped large
• 3 green parts of green onions
• ½ scallion sliced thin
• 2 good-sized carrots, chopped
• 2 stalks celery, chopped
• 1/4 tsp white pepper (and to taste)
Also, for mushrooms, we used 1/3 fresh, and two types of dried "meaty" mushrooms reconstituted.
Great flavors but it can do without the butter. I scaled down to 1/2 t, but it was still too much. It weighed down the rice.
I used brown rice in a rice cooker and the correct amount of fluid, 1:2 ratio of pineapple juice to water. That worked. The pineapple on the bottom of the pan turned brown, I discarded that part.
Yum!
I'm looking forward to paring this w/grilled shrimp.
Sugar NOT needed. With no sugar, a couple more tablespoons of pineapple juice, using only one-half of the orange rind AND placing it in the warm jello mixture to better blend that flavor before adding it to the cranberry, we love it! It's just my skepticism to not use the entire orange rind. I may increase it next time.
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