Chilled Rhubarb Soup Recipe

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Chilled fruit soup is one of my favorite things in the summer months. I can't wait to get this recipe out every year!—Laurel Anderson, Pinole, California

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Chilled Rhubarb Soup Recipe

Prep: 25 min. + chilling

Yield: 4 Servings

25 25

Ingredients

1 pint fresh strawberries, sliced
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1-1/4 cups orange juice
1/2 to 1 cup sugar
Sliced oranges, kiwifruit and/or additional strawberries, optional

Directions

In a 3-qt. saucepan, bring strawberries, rhubarb and orange juice to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in sugar to taste. Cool slightly.
In a blender or food processor, blend half the fruit mixture at a time until smooth. Chill.
To serve, spoon into bowls; garnish with oranges, kiwi and/or strawberries if desired. Yield: about 1 quart.

Nutritional Facts 1 serving (1 cup) equals 172 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 42 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Chilled Rhubarb Soup in Country Woman March/April 1993, p35