Summer Strawberry Rhubarb Soup Recipe
Ingredients
| Rhubarb | 1 1/4 Cup (16 tbs), diced | |
| 1 3/4 cups plus 2 tablespoons water, divided | ||
| 1 cup unsweetened orange juice | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Orange rind | 1 Teaspoon, grated | |
| Cinnamon stick | 1 | |
| Cornstarch | 1 Tablespoon | |
| Grenadine | 2 Tablespoon | |
| Strawberries | 1 1/2 Cup (16 tbs), sliced | |
Directions
Combine rhubarb, 1 3/4 cups water, and next 4 ingredients in a saucepan.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until tender.
Discard cinnamon stick.
Combine cornstarch and remaining 2 tablespoons water, stirring until smooth.
Add cornstarch mixture to rhubarb mixture.
Cook, stirring constantly, until thickened.
Remove from heat; stir in grenadine and strawberries.
Pour fruit mixture into a serving bowl.
Cover and chill.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until tender.
Discard cinnamon stick.
Combine cornstarch and remaining 2 tablespoons water, stirring until smooth.
Add cornstarch mixture to rhubarb mixture.
Cook, stirring constantly, until thickened.
Remove from heat; stir in grenadine and strawberries.
Pour fruit mixture into a serving bowl.
Cover and chill.
Chef
