Cold Pink Rhubarb Soup
|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)|
|Whipped cream/Cottage cheese||1 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 (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.
Ladle servings into small bowls.
Top with cream or a spoon of cottage cheese.