 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This is a wonderfully fresh tasting chilled soup. Best with fresh rhubarb in the spring, but also good with frozen. Note: I don't recommend combining rhubarb and splenda as it leaves a strong aftertaste. Ingredients:
8 cups rhubarb, diced |
3 1/2 cups water |
1 cup sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
3 tablespoons cornstarch |
1/4 cup water |
1/2 teaspoon lemon juice |
Directions:
1. Combine rhubarb, 3 1/2 cups water, sugar, cinnamon and salt in a saucepan. Bring to a boil; simmer uncovered for 20 minutes.
2. Strain to remove pulp.
3. Return to the pan and bring to a boil.
4. Combine the cornstarch and 1/4 cup water and add to the rhubarb.
5. Cook and stir 2 minutes.
6. Remove from heat and add lemon juice.
7. Refrigerate until chilled.
8. Serve with dollops of yogurt.
|
|