Swedish Rhubarb Soup
Try this refreshing cold soup in the spring, when rhubarb is available in the stores.
Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 2 lbs. fresh rhubarb
- 2 tsp. cornstarch
- 1 cup sugar
- 6 cups water
- Trim the rhubarb, peeling some of the stalks if necessary. Cut them into 1⁄2-inch pieces.
- Using a large saucepan, combine the rhubarb pieces, water, and sugar. Simmer for 6 minutes, or until tender, stirring several times. Allow to cool slightly. Transfer to a food processor and pulse a few times until slightly chunky.
- Whisk in the cornstarch, stirring well until the soup thickens slightly. Chill thoroughly.