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Rhubarb Soup Recipe

"Served warm or chilled, this thick fruit soup makes an interesting first course," writes Linda Murray, Allenstown, New Hampshire. "It is also a refreshing dessert with a dollop of ice cream."

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Rhubarb Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

4 cups diced fresh or frozen rhubarb
1 cup plus 2 tablespoons water, divided
1/2 cup sugar
1 cinnamon stick (2 inches)
1 tablespoon cornstarch
1 cup white grape juice or white wine
Toasted sliced almonds, optional

Directions

In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired. Yield: 4 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 cup) equals 167 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 41 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Rhubarb Soup in Quick Cooking May/June 2001, p39