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Spiced Rhubarb Soup Recipe
|Rhubarb||4 Cup (64 tbs), diced|
|Sugar||1 Cup (16 tbs)|
|Grated orange peel||1 Teaspoon|
|Cinnamon stick||3 Inch|
|Arrowroot starch/Cornstarch||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Thin orange slices||5|
Serving size: Complete recipe
Calories 1277 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.7%
Saturated Fat 0.29 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 57 mg2.4%
Total Carbohydrates 302 g100.7%
Dietary Fiber 15.6 g62.6%
Sugars 238.3 g
Protein 5 g10.6%
Vitamin A 10.9% Vitamin C 79.3%
Calcium 53.6% Iron 13.1%
*Based on a 2000 Calorie diet
Bring to a boil, reduce heat, and simmer for about 20 minutes.
Blend arrowroot with the 1/2 cup water and stir the mixture into the rhubarb.
Bring to a boil, then remove from heat.
Add vanilla and red food coloring, if needed, to tint a delicate pink; cool.
Place in a glass or earthenware bowl, and refrigerate, covered, until thoroughly chilled.
Add about 1 tablespoon of the wine to each serving.