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Rhubarb Fruit Soup

Meal.Mates's picture
Ingredients
  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
  Sugar To Taste
  Orange peel 1 Teaspoon, freshly grated
  Sliced strawberries 1 Cup (16 tbs)
Directions

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.
Chill.
Garnish with orange peel and strawberries.

Recipe Summary

Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1114 Calories from Fat 28

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 0.07 g0.34%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 19.6 mg0.8%

Total Carbohydrates 293 g97.8%

Dietary Fiber 31.7 g126.9%

Sugars 223.6 g

Protein 9 g18.7%

Vitamin A 72.4% Vitamin C 34.7%

Calcium 15% Iron 17.4%

*Based on a 2000 Calorie diet

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Rhubarb Fruit Soup Recipe