Rhubarb Fruit Soup Recipe
Summary
Ingredients
3/4 cup extra-fine sugar
4 cups water
One 3-inch cinnamon stick
3/4 cup quartered dried apricots
2-1/2 to 3 cups diced rhubarb
2 tablespoons cornstarch, mixed with 3 tablespoons water or raspberry juice
1 package (10 ounce) frozen raspberries, thawed and drained
1 tablespoon fresh lemon juice
Sugar to taste
Freshly grated orange peel
Sliced strawberries
Directions
Combine sugar, water, cinnamon and apricots.
Cover, bring to boil, lower heat and simmer 5 minutes.
Add rhubarb, bring back to boil and simmer until rhubarb is barely tender.
Add cornstarch binder to fruit; cook and stir until slightly thickened and clear.
Add raspberries and lemon juice; adjust with sugar.
Chill.
Garnish with orange peel and strawberries.
Cover, bring to boil, lower heat and simmer 5 minutes.
Add rhubarb, bring back to boil and simmer until rhubarb is barely tender.
Add cornstarch binder to fruit; cook and stir until slightly thickened and clear.
Add raspberries and lemon juice; adjust with sugar.
Chill.
Garnish with orange peel and strawberries.
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