RHUBARB SOUP

Rhubarb Soup image

Provided by Linda Wells

Time 45m

Yield Twelve servings

Number Of Ingredients 8

Ingredients

4 cups rhubarb, washed and diced
5 cups water
1 1/2 cups granulated sugar
3 3-inch sticks of cinnamon
5 to 6 slices of lemon, seeded
4 cups red wine
16 ounces creme fraiche
One stalk rhubarb, julienned, 2 inches long

Steps:

Place the rhubarb, water and sugar in a large pot. Stir and simmer over medium heat for 20 minutes or until the rhubarb is soft.
Add the cinnamon, lemon slices and red wine and simmer for 15 minutes.
Remove from the heat and strain the soup through a sieve. Allow the soup to come to room temperature, cover and refrigerate.
Serve the soup very cold in bowls with a dollop of creme fraiche and julienned rhubarb.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 27 milligrams, Sugar 28 grams