Directions:
- In a 2-qt. saucepan, combine rhubarb, 1 qt. of water and sugar; bring to a boil. Reduce heat; cover and simmer for 20 or until rhubarb is tender. Cool for 15 minutes.
- Place in a blender; process until smooth. Return to pan. Dissolve cornstarch in remaining water; stir into rhubarb mixture. Bring to a boil; boil for 2 minutes; stirring constantly. Add food coloring if desired; mix well.
- Add a small amount of soup to egg yolk, stirring constantly; return to pan. Chill. Just before serving, beat cream until very soft peaks form; fold into soup. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.38 Kcal (508 kJ) | ||
| Calories from fat | 39.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 7% | |
|---|---|---|---|
| Cholesterol | 40.98mg | 14% | |
| Sodium | 19.58mg | 1% | |
| Potassium | 116.57mg | 2% | |
| Total Carbs | 19.55g | 7% | |
| Sugars | 14.05g | 56% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 2.07g | 4% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 203.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 43.18 Kcal (181 kJ) | ||
| Calories from fat | 14.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 7% | |
|---|---|---|---|
| Cholesterol | 14.58mg | 14% | |
| Sodium | 6.97mg | 1% | |
| Potassium | 41.46mg | 2% | |
| Total Carbs | 6.96g | 7% | |
| Sugars | 5g | 56% | |
| Dietary Fiber | 0.65g | 7% | |
| Protein | 0.74g | 4% | |
| Vitamin C | 1.7mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 72.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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