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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

Ingredients

  • 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

Directions

  • 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.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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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Reviews

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Average Rating:
  • evelynstone
    May 5, 2011

    Delicious. Good made with blueberry juice and Splenda too.