RHUBARB SOUP

Rhubarb Soup image

"Served warm or chilled, this thick fruit soup makes an interesting first course," writes Linda Murray, Allenstown, New Hampshire. "It is also a refreshing dessert with a dollop of ice cream."

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 7

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Ingredients

4 cups diced fresh or frozen rhubarb
1 cup plus 2 tablespoons water, divided
1/2 cup sugar
1 cinnamon stick (2 inches)
1 tablespoon cornstarch
1 cup white grape juice or white wine
Toasted sliced almonds, optional

Steps:

In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired.

Nutrition Facts : Calories 167 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 2g fiber), Protein 1g protein.