Swedish Rhubarb Soup

Name: Swedish Rhubarb Soup
Total time: 20 min
Ingredients: 2 lbs. fresh rhubarb; 2 tsp. cornstarch; 1 cup sugar; 6 cups water

Try this refreshing cold soup in the spring, when rhubarb is available in the stores.

Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6

Step 1
Trim the rhubarb, peeling some of the stalks if necessary. Cut them into ½-inch pieces.
Step 2
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.
Step 3
Whisk in the cornstarch, stirring well until the soup thickens slightly. Chill thoroughly.

Recipe Information

Serves: 6

Step 1
Trim the rhubarb, peeling some of the stalks if necessary. Cut them into ½-inch pieces.
Step 2
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.
Step 3
Whisk in the cornstarch, stirring well until the soup thickens slightly. Chill thoroughly.