"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 TimePrep: 10 min. Cook: 30 min.
- 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.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts1 cup: 167 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 41g carbohydrate (36g sugars, 2g fiber), 1g protein.
Originally published as Rhubarb Soup in Quick Cooking May/June 2001
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