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Spiced Rhubarb Soup

This very pretty soup is perfect for spring. My whole family loves the fresh flavor of rhubarb, so they all really enjoy this chilled soup.—Renee Parker, Chester, South Carolina
  • Total Time
    Prep: 10 min. Cook: 25 min. + chilling
  • Makes
    4 servings

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

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Reviews

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Average Rating:
  • Tsmith55
    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

  • jonquil30
    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.