Summer Strawberry Rhubarb Soup
|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|
|Sliced fresh strawberries||1 1⁄2 Cup (24 tbs)|
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.