RHUBARB SOUP
"Served warm or chilled, this thick fruit soup makes an interesting first course," writes Linda Murray, Allenstown, New Hampshire. "It is also a refreshing dessert with a dollop of ice cream."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired.
Nutrition Facts : Calories 167 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 2g fiber), Protein 1g protein.
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henok getahun
[email protected]This soup is amazing! The flavors are so well-balanced and the texture is perfect. I highly recommend this recipe.
Eliasy Mwashghadi
[email protected]This was the first time I ever tried rhubarb soup and I was pleasantly surprised. It was very flavorful and refreshing. I will definitely be making this soup again.
michael pusey
[email protected]This soup was a bit too tart for my taste, but I think that's just because I'm not a big fan of rhubarb. However, I can see how someone who enjoys rhubarb would really enjoy this soup.
Bathsheba Kemunto
[email protected]I made this soup for a dinner party last night and it was a hit! Everyone loved the unique flavor and the beautiful pink color. I will definitely be making this soup again.
Siki Petrovic
[email protected]This rhubarb soup was a delightful surprise! I'm not usually a fan of rhubarb, but the combination of sweet and tart flavors in this soup was perfect. The soup was also very easy to make, and it was a great way to use up some of the rhubarb that was