Chilled Rhubarb Soup Recipe

5 1 1
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Chilled Rhubarb Soup Recipe

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5 1 1
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Directions

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

Nutritional Facts

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

  • 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
  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. In a blender or food processor, blend half the fruit mixture at a time until smooth. Chill. To serve, spoon into soup bowls and, if desired, garnish with oranges, kiwi and/or strawberries. Yield: about 1 qt.
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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