Spiced Rhubarb Soup
"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."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
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
- Combine rhubarb, 3 1/2 cups water, sugar, cinnamon and salt in a saucepan. Bring to a boil; simmer uncovered for 20 minutes.
- Strain to remove pulp.
- Return to the pan and bring to a boil.
- Combine the cornstarch and 1/4 cup water and add to the rhubarb.
- Cook and stir 2 minutes.
- Remove from heat and add lemon juice.
- Refrigerate until chilled.
- Serve with dollops of yogurt.
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RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.