Rhubarb Fruit Soup Recipe
Ingredients
| 3/4 cup extra-fine sugar | ||
| Water | 4 Cup (16 tbs) | |
| One 3-inch cinnamon stick | ||
| Dried apricots | 3/4 Cup (16 tbs), quartered | |
| Rhubarb | 1/2 Cup (16 tbs), diced | |
| 2 tablespoons cornstarch, mixed with 3 tablespoons water or raspberry juice | ||
| Raspberries package | 1 , drained | |
| Lemon juice | 1 Tablespoon | |
| 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.
Chef
