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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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