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Rhubarb Soup

"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."
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    4 servings


  • 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 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.
Nutrition Facts
1 cup: 167 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 41g carbohydrate (36g sugars, 2g fiber), 1g protein.

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