Rhubarb Soup Recipe with Cranberry Juice makes a cold soup with awesome
taste and colour!
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.
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