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.
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