Spiced Rhubarb Soup Recipe
Spiced Rhubarb Soup Recipe photo by Taste of Home

Spiced Rhubarb Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 25 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min. + chilling
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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

Nutritional Facts

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.

Reviews for Spiced Rhubarb Soup

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed May. 24, 2012

"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"

MY REVIEW
Reviewed May. 8, 2010

"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."

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