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