"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."
4 ServingsPrep: 10 min. Cook: 30 min.
- 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 Diamond of California Sliced Almonds, optional
- 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as