This Recipe for Rhubarb Soup makes a zesty chilled soup that is LOW FAT too!
Colourful, tasty and only 2 grams of fat per serving, this fabulous rhubarb recipe will be a delight to serve to family or friends!
Everyone loves "new" recipes, and will get great reviews!
You can use fresh or frozen rhubarb to make rhubarb soup.
If you have frozen a lot of rhubarb this season, and you are looking for a recipe to use much of it, this is a good choice.
8 cups chopped, fresh or frozen rhubarb, thawed
3 1/2 cups water, divided
1 cup granulated sugar
4 - (3 inch size, each) - cinnamon sticks
1/4 tsp. salt
3 tbsps. plus 1 1/2 tsp. cornstarch
1 lemon slice
4 tbsp. reduced/low fat sour cream
In a large pan combine the chopped rhubarb, 3 1/4 cups water, sugar, cinnamon sticks and salt, and bring to a boil over medium-high heat.
Reduce heat, and allow mixture to simmer, uncovered, for about 15 - 20 minutes, or until the rhubarb is tender.
Discard the cinnamon sticks. Strain mixture and discard the pulp.
Return the liquid to the pan, and bring to a boil.
In a cup, combine the cornstarch and the 1/4 cup remaining water until smooth.
Gradually stir, or whisk, the cornstarch mixture into the liquid in the pan, until dissolved.
Cook and stir (to prevent sticking and burning), for about 2 minutes, or until the mixture is thickened.
Remove from heat, and add the lemon slice.
Cover, and refrigerate until soup is chilled, then discard lemon slice.
Ladle soup into individual serving bowls, and garnish each serving with 1 tablespoon of sour cream.
Makes 4 servings of delicious Chilled Rhubarb Soup.
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