“Chill time is not estimated in for this soup.”
READY IN:
30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rhubarb, sugar, salt and 1/2 cup water over medium heat until rhubarb is very tender and mixture starts to thicken.
  2. Set aside.
  3. In another saucepan mix strawberries and cinnamon.
  4. Blend together the cornstarch and the 1/4 cup water and add to strawberries.
  5. Bring to boil then reduce heat and simmer for 1 minute.
  6. Remove from heat and add to rhubarb mixture.
  7. Chill.
  8. Blend together milk and sour cream and stir into rhubarb and strawberry mixture before serving.

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