Chilled Rhubarb Soup Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Chilled Rhubarb Soup

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT