Directions:
- In a large saucepan, bring rhubarb, 3-1/4 cups water, sugar, cinnamon sticks and salt to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until rhubarb is tender. Discard cinnamon sticks. Strain rhubarb mixture; discard pulp. Return liquid to the pan; bring to a boil.
- Combine cornstarch and remaining water until smooth; stir into saucepan. Cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon slice. Cover and refrigerate until chilled. Discard lemon slice. Ladle soup into bowls. Garnish each serving with 1 tablespoon sour cream. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.04 Kcal (934 kJ) | ||
| Calories from fat | 15.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 3% | |
|---|---|---|---|
| Cholesterol | 4.2mg | 1% | |
| Sodium | 164.8mg | 7% | |
| Potassium | 342.06mg | 7% | |
| Total Carbs | 51.31g | 17% | |
| Sugars | 32.58g | 130% | |
| Dietary Fiber | 5.98g | 24% | |
| Protein | 3.73g | 7% | |
| Vitamin C | 21.5mg | 36% | |
| Iron | 0.1mg | 1% | |
| Calcium | 573.5mg | 57% | |
| Amount Per 100 g | |||
| Calories | 40.98 Kcal (172 kJ) | ||
| Calories from fat | 2.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 3% | |
|---|---|---|---|
| Cholesterol | 0.77mg | 1% | |
| Sodium | 30.28mg | 7% | |
| Potassium | 62.85mg | 7% | |
| Total Carbs | 9.43g | 17% | |
| Sugars | 5.99g | 130% | |
| Dietary Fiber | 1.1g | 24% | |
| Protein | 0.68g | 7% | |
| Vitamin C | 4mg | 36% | |
| Calcium | 105.4mg | 57% | |
* 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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