SPICED RHUBARB SOUP

Spiced Rhubarb Soup image

This very pretty soup is perfect for spring. My whole family loves the fresh flavor of rhubarb, so they all really enjoy this chilled soup.-Renee Parker, Chester, South Carolina

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 8

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Ingredients

8 cups diced fresh or frozen rhubarb, thawed
3-1/2 cups water, divided
1 cup sugar
4 cinnamon sticks (3 inches)
1/4 teaspoon salt
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 lemon slice
4 tablespoons reduced-fat sour cream

Steps:

In a large saucepan, bring rhubarb, 3-1/4 cups water, sugar, cinnamon sticks and salt to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until rhubarb is tender. Discard cinnamon sticks. Strain rhubarb mixture; discard pulp. Return liquid to the pan; bring to a boil. , Combine cornstarch and remaining water until smooth; stir into saucepan. Cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon slice. Cover and refrigerate until chilled. Discard lemon slice. Ladle soup into bowls. Garnish each serving with 1 tablespoon sour cream.

Nutrition Facts : Calories 267 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein.