“Fresh, frozen or dried fruits can be used in this recipe (rehydrate dried fruits with water or juice) Recipe originates from Harrowsmith Cookbook Vol.1”
READY IN:
1hr
SERVES:
4-6
YIELD:
1 saucepan
UNITS:
US

Ingredients Nutrition

Directions

  1. Prep/Cook Times are estimates.
  2. Chop rhubarb into 1 inch pieces. Place that, sliced plums and peaches and cherries into a saucepan with enough water just to cover.
  3. Cook fruits until tender then strain out onto a plate or bowl, leaving liquid in saucepan.
  4. In a small bowl combine sugar & flour, blending with enough water to make a paste. Stir into reseved saucepan water and cook, stirring constantly, over low heat until mix looks like a white sauce.
  5. Add fruit and heat through. If a sweeter soup is desired add a bit more sugar, otherwise serve with sweet cream and enjoy!

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