Chilled Rhubarb Soup

Name: Chilled Rhubarb Soup
Prep time: 25 min
Total time: 25 min
Yield: about 1 quart.
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

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

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. Cool slightly.
In a blender or food processor, blend half the fruit mixture at a time until smooth. Chill.
To serve, spoon into bowls; garnish with oranges, kiwi and/or strawberries if desired.

Nutrition Facts

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

Originally published as Chilled Rhubarb Soup in Country Woman March/April 1993

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indigo4

May 18, 2015

Very nice for spring. A dollop of plain yogurt made it extra tasty!

Chilled Rhubarb Soup

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