Make Rhubarb Soup - The Victorian Way

In this video Mrs Crocombe shares how to make a light soup using forced rhubarb from the kitchen garden.

She includes the ingredients so you can try making it yourself.

Duration/Time: 4:29


  • 6 stalks of rhubarb
  • 1 litre veal or beef stock
  • 1 small onion
  • 2 thin slices of bread, plus extra for croutons
  • Salt and pepper


Take half a dozen sticks of fine young rhubarb, peel them, and cut them into short lengths.

Throw the rhubarb into a quart of good veal or beef stock and add a moderate sized onion, two thin slices of bread, and a little salt and pepper.

Let the liquor boil, remove the scum as it rises, and simmer the soup until the fruit is quite tender - around 30 minutes.

Strain it, and serve with toasted sippets (croutons).