Spiced Rhubarb Soup with Vanilla Ice Cream

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

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.
2. Reduce the heat and discard the flavorings.
3. Stir in the rhubarb and return to a simmer.
4. Remove from the heat and let stand for 10 minutes.
5. Transfer to a bowl; refrigerate until chilled.
6. Spoon the soup into bowls.
7. Top each with a scoop of ice cream and serve.

creme de cassis, red wine, light brown sugar, cloves, anise pod, cinnamon, lemon zest, vanilla bean, rhubarb, vanilla ice cream

Taken from www.foodandwine.com/recipes/spiced-rhubarb-soup-vanilla-ice-cream (may not work)