Cold Pink Rhubarb Soup Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Rhubarb | 1 Pound, frozen | |
| Cornstarch | 4 Teaspoon | |
| Pineapple juice | 1/2 Can (10oz), frozen | |
| Sugar to taste | ||
| Whipped cream or creamed cottage cheese | ||
Directions
Boil water and sugar until sugar dissolves.
Add rhubarb and cover.
Cook slowly until rhubarb is just tender.
Drain juice into a small saucepan and save the rhubarb.
Stir cornstarch mixed with 2 tablespoons cold water into the juice and cook until thickened and clear.
Remove from heat and add undiluted pineapple juice and the rhubarb.
Taste for sweetness.
Chill thoroughly.
Ladle 1/2 cup servings into small bowls.
Top with cream or a spoon of cottage cheese.
Add rhubarb and cover.
Cook slowly until rhubarb is just tender.
Drain juice into a small saucepan and save the rhubarb.
Stir cornstarch mixed with 2 tablespoons cold water into the juice and cook until thickened and clear.
Remove from heat and add undiluted pineapple juice and the rhubarb.
Taste for sweetness.
Chill thoroughly.
Ladle 1/2 cup servings into small bowls.
Top with cream or a spoon of cottage cheese.
Chef
