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Summer Strawberry Rhubarb Soup

Diet.Chef's picture
Ingredients
  Peeled diced rhubarb 1 1⁄4 Cup (20 tbs)
  Water 1 7⁄8 Cup (30 tbs) (1 3/4 Cup Plus 2 Tablespoon, Divided)
  Unsweetened orange juice 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Grated orange rind 1 Teaspoon
  Cinnamon stick 3 Inch
  Cornstarch 1 Tablespoon
  Grenadine 2 Tablespoon
  Sliced fresh strawberries 1 1⁄2 Cup (24 tbs)
Directions

Combine rhubarb, 1 3/4 cups water, and next 4 ingredients in a saucepan.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until tender.
Discard cinnamon stick.
Combine cornstarch and remaining 2 tablespoons water, stirring until smooth.
Add cornstarch mixture to rhubarb mixture.
Cook, stirring constantly, until thickened.
Remove from heat; stir in grenadine and strawberries.
Pour fruit mixture into a serving bowl.
Cover and chill.

Recipe Summary

Method: 
Boiled
Dish: 
Soup
Interest: 
Summer

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