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
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.
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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.
Reviews
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
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.