Cold Pink Rhubarb Soup
|Water||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Rhubarb||1 Pound, cut into 1-inch lengths to make about 3 1/2 cups (Fresh / Frozen)|
|Frozen pineapple juice||3 Ounce (1/2 Of A 6 Ounce Can)|
|Sugar||2 Tablespoon (Or To Taste)|
|Whipped cream/Creamed cottage cheese||2 Tablespoon|
Boil water and sugar until sugar dissolves.
Add rhubarb and cover.
Cook slowly until rhubarb is just tender.
Drain juice into a small saucepan and save the rhubarb.
Stir cornstarch mixed with 2 tablespoons cold water into the juice and cook until thickened and clear.
Remove from heat and add undiluted pineapple juice and the rhubarb.
Taste for sweetness.
Ladle 1/2 cup servings into small bowls.
Top with cream or a spoon of cottage cheese.