Rhubarb Soup Recipe with Cranberry Juice makes a cold soup with awesome
taste and colour!
*FTC Disclosure: As an Amazon Associate I earn from qualifying purchases with no extra cost to you
*FTC Disclosure: As an Amazon Associate I earn from qualifying
purchases with no extra cost to you
If you have clear mugs or bowls, serve it in those to show off the amazing and inviting colour!
A Great Summer Soup Recipe!
2 cups cranberry juice, divided
2/3 cup granulated sugar
3 cinnamon sticks
3 tbsp. cornstarch
1/8 tsp. nutmeg
4 cups chopped rhubarb (1/2" - 1" pieces)
In a medium size pan, combine 1 cup of the cranberry juice and the sugar, cinnamon sticks, cornstarch, and the nutmeg.
Heat mixture on "low" heat, stirring often to avoid sticking and burning, until the mixture thickens.
Add the rhubarb and continue to simmer for about 12 minutes, or until the rhubarb is tender.
Transfer the mixture to a bowl, and stir in the remaining 1 cup of cranberry juice.
Refrigerate soup for at least 4 hours or overnight.
Remove the cinnamon sticks before serving.
Rhubarb Soup Recipe
RETURN to Chilled Rhubarb Soup Recipes
HOME to Homepage
Enjoy this Page? Please Share!
All Rights Reserved Worldwide
No Reproduction Permitted Without the Expressed
Written Consent of the Site Owner
Burned Pie Crust
Pie Crust Shield!
★ Please Visit ★
My "Sister" Sites:
Special Occasion Recipes
Is Your Rhubarb "Stringy" when you cut it?
I LOVE my Inexpensive, Easy-to-Use Knife Sharpener -
- I don't know how I did without a knife sharpener for so long!
Here (below) is the one I have had for the past 10 years!