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Spiced Rhubarb Soup Recipe

Spiced Rhubarb Soup Recipe photo by Taste of Home

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This very pretty soup is perfect for spring. My whole family loves the fresh flavor of rhubarb, so they all really enjoy this chilled soup.—Renee Parker, Chester, South Carolina

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Spiced Rhubarb Soup Recipe

Prep: 10 min. Cook: 25 min. + chilling

Yield: 4 Servings

10 25 35

Ingredients

8 cups diced fresh or frozen rhubarb, thawed
3-1/2 cups water, divided
1 cup sugar
4 cinnamon sticks (3 inches)
1/4 teaspoon salt
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 lemon slice
4 tablespoons reduced-fat sour cream

Directions

In a large saucepan, bring rhubarb, 3-1/4 cups water, sugar, cinnamon sticks and salt to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until rhubarb is tender. Discard cinnamon sticks. Strain rhubarb mixture; discard pulp. Return liquid to the pan; bring to a boil.
Combine cornstarch and remaining water until smooth; stir into saucepan. Cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon slice. Cover and refrigerate until chilled. Discard lemon slice. Ladle soup into bowls. Garnish each serving with 1 tablespoon sour cream. Yield: 4 servings.

Nutritional Analysis: One serving (3/4 cup) equals 267 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 163 mg sodium, 65 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Spiced Rhubarb Soup in Country Woman March/April 2002, p37

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Spiced Rhubarb Soup

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Reviewed on May. 24, 2012 by Tsmith55

Sadly I ended up disgracing it because not one of my family of 5 would eat it, including me. Sorry, maybe we just don't like rhubarb

Reviewed on May. 08, 2010 by jonquil30

A year or two ago, I doubled this recipe and took it to a luncheon with a group of ladies. They loved it. I am going to prepare it again this week for another meeting. I substituted Splenda for the sugar and added a few drops of red food coloring.