Rhubarb Fruit Soup
|Sugar||3⁄4 Cup (12 tbs)|
|Water||4 Cup (64 tbs)|
|Cinnamon stick||1 (3 Inch)|
|Quartered dried apricots||3⁄4 Cup (12 tbs)|
|Diced rhubarb||1⁄2 Cup (8 tbs)|
|Cornstarch||2 Tablespoon (Mixed With 3 Tablespoons Water / Raspberry Juice)|
|Frozen raspberries||10 Ounce (1 Package, Thawed And Drained)|
|Lemon juice||1 Tablespoon|
|Orange peel||1 Teaspoon, freshly grated|
|Sliced strawberries||1 Cup (16 tbs)|
Combine sugar, water, cinnamon and apricots.
Cover, bring to boil, lower heat and simmer 5 minutes.
Add rhubarb, bring back to boil and simmer until rhubarb is barely tender.
Add cornstarch binder to fruit; cook and stir until slightly thickened and clear.
Add raspberries and lemon juice; adjust with sugar.
Garnish with orange peel and strawberries.