Carolina Kitchen: Strawberry rhubarb bisque

Photo credit: WLOS staff

By Bruce's Fabulous Foods and Chef Bruce Brown


  • 1½# fresh strawberries, cleaned and hulled
  • 1½ - 2# fresh rhubarb, washed trimmed and roasted
  • 1C orange juice
  • 1C apple juice
  • 1C sugar-free citrus soda
  • 2T sugar
  • 2C heavy cream
  • Fresh mint leaves for garnish


  • Food processor
  • Whisk
  • Mixing bowl
  • Ladle


  • To roast the fresh rhubarb, clean and trim all rhubarb stalks. Place in a shallow roasting pan and sprinkle with the sugar. Roast for 25-30 minutes in a 350º oven, allowing to cool before processing.
  • In food processor, blend the strawberries until smooth. Add the cooled rhubarb and process until smooth. Dump into the mixing bowl. (If preferred, you may then press the strawberry mixture through a wire-mesh colander to strain out the seeds.)
  • Using the whisk, add the orange juice, apple juice and soda to the strawberries, slowly stirring.
  • Add the heavy cream and mix until thoroughly incorporated. Place in a sealed container and chill for two hours minimum. Serve in cups or bowls with fresh mint garnish on top.