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Cold Pink Rhubarb Soup

Grannys.kitchen's picture
Cold Pink Rhubarb Soup is a delicious appetizer that you would love to prepare on every party. Try this Cold Pink Rhubarb Soup; I am sure you will have a huge fan following for this!
Ingredients
  Water 2 Cup (32 tbs) (About 500 Milliliter)
  Chopped fresh rhubarb/Frozen rhubarb, about 875 milliliter 3 1⁄2 Cup (56 tbs), chopped
  Cornstarch 4 Teaspoon (About 20 Milliliter)
  Cold water 30 Milliliter (About 2 Tablespoon)
  Frozen pineapple juice 1⁄2 Cup (8 tbs) (About 125 Milliliter)
  Sugar To Taste
  Whipped cream/Cottage cheese 1 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 (30 mL) 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 servings into small bowls.
Top with cream or a spoon of cottage cheese.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 310 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 3.7 g18.6%

Trans Fat 0 g

Cholesterol 21.4 mg7.1%

Sodium 30.8 mg1.3%

Total Carbohydrates 60 g19.8%

Dietary Fiber 9.9 g39.7%

Sugars 19.6 g

Protein 5 g10.5%

Vitamin A 10.9% Vitamin C 158.1%

Calcium 48% Iron 9%

*Based on a 2000 Calorie diet

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Cold Pink Rhubarb Soup Recipe