Spiced Rhubarb Soup Recipe

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Spiced Rhubarb Soup Recipe
Spiced Rhubarb Soup Recipe photo by Taste of Home
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Spiced Rhubarb Soup Recipe

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3 2 2
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + chilling

Ingredients

  • 8 cups diced fresh or frozen rhubarb, thawed
  • 3-1/2 cups water, divided
  • 1 cup sugar
  • 4 cinnamon sticks (3 inches)
  • 1/4 teaspoon salt
  • 3 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 lemon slice
  • 4 tablespoons reduced-fat sour cream

Directions

In a large saucepan, bring rhubarb, 3-1/4 cups water, sugar, cinnamon sticks and salt to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until rhubarb is tender. Discard cinnamon sticks. Strain rhubarb mixture; discard pulp. Return liquid to the pan; bring to a boil.
Combine cornstarch and remaining water until smooth; stir into saucepan. Cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon slice. Cover and refrigerate until chilled. Discard lemon slice. Ladle soup into bowls. Garnish each serving with 1 tablespoon sour cream. Yield: 4 servings.
Originally published as Spiced Rhubarb Soup in Country Woman March/April 2002, p37

Nutritional Facts

3/4 cup: 267 calories, 2g fat (1g saturated fat), 5mg cholesterol, 163mg sodium, 65g carbohydrate (0 sugars, 3g fiber), 2g protein.

  • 8 cups diced fresh or frozen rhubarb, thawed
  • 3-1/2 cups water, divided
  • 1 cup sugar
  • 4 cinnamon sticks (3 inches)
  • 1/4 teaspoon salt
  • 3 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 lemon slice
  • 4 tablespoons reduced-fat sour cream
  1. In a large saucepan, bring rhubarb, 3-1/4 cups water, sugar, cinnamon sticks and salt to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until rhubarb is tender. Discard cinnamon sticks. Strain rhubarb mixture; discard pulp. Return liquid to the pan; bring to a boil.
  2. Combine cornstarch and remaining water until smooth; stir into saucepan. Cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon slice. Cover and refrigerate until chilled. Discard lemon slice. Ladle soup into bowls. Garnish each serving with 1 tablespoon sour cream. Yield: 4 servings.
Originally published as Spiced Rhubarb Soup in Country Woman March/April 2002, p37

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MY REVIEW
Tsmith55 User ID: 3710697 34599
Reviewed May. 24, 2012

"Sadly I ended up disgracing it because not one of my family of 5 would eat it, including me. Sorry, maybe we just don't like rhubarb"

MY REVIEW
jonquil30 User ID: 5044278 107629
Reviewed May. 8, 2010

"A year or two ago, I doubled this recipe and took it to a luncheon with a group of ladies. They loved it. I am going to prepare it again this week for another meeting. I substituted Splenda for the sugar and added a few drops of red food coloring."

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