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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup: 172 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 42g carbohydrate (37g sugars, 3g fiber), 2g protein.


  1. 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.
  2. In a blender or food processor, blend half the fruit mixture at a time until smooth. Chill.
  3. To serve, spoon into bowls; garnish with oranges, kiwi and/or strawberries if desired. Yield: about 1 quart.
Originally published as Chilled Rhubarb Soup in Country Woman March/April 1993, p35

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indigo4 User ID: 4562807 226500
Reviewed May. 18, 2015

"Very nice for spring. A dollop of plain yogurt made it extra tasty!"

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