Spiced Rhubarb Soup
|Rhubarb||4 Cup (64 tbs), diced|
|Sugar||1 Cup (16 tbs)|
|Grated orange peel||1 Teaspoon|
|Cinnamon stick||3 Inch|
|Arrowroot starch/Cornstarch||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Thin orange slices||5|
Place rhubarb in a 3-quart pan with water, sugar, orange peel, and cinnamon.
Bring to a boil, reduce heat, and simmer for about 20 minutes.
Blend arrowroot with the 1/2 cup water and stir the mixture into the rhubarb.
Bring to a boil, then remove from heat.
Add vanilla and red food coloring, if needed, to tint a delicate pink; cool.
Place in a glass or earthenware bowl, and refrigerate, covered, until thoroughly chilled.
Add about 1 tablespoon of the wine to each serving.