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Cold Pink Rhubarb Soup

Canadian.kitchen's picture
Ingredients
  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)
  Cornstarch 4 Teaspoon
  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
Directions

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.
Chill thoroughly.
Ladle 1/2 cup servings into small bowls.
Top with cream or a spoon of cottage cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Rhubarb
Preparation Time: 
2 Minutes

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