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    You are in: Home / Recipes / Rhubarb Soup with Berries Recipe
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    Rhubarb Soup with Berries

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    20 mins

    8 mins

    Kree's Note:

    A great Summer dessert soup from the CBS Saturday Early Show! The prep time does not include time to chill the soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash 7 rhubarb stalks, peel away any tough exterior, trim the ends and cut the stalks into chunks.
    2. 2
      Combine the rhubarb pieces, water, sugar, orange zest and cinnamon in a saucepot, and bring to a simmer over medium heat.
    3. 3
      Cook until the rhubarb is falling apart, 8 to 12 minutes.
    4. 4
      Note: There is a very small window where the rhubarb goes from tender to mush; keep testing the fruit by piercing it with a sharp knife, and as soon as it penetrates, remove it from the heat.
    5. 5
      Remove the pot from the heat and transfer the contents to a shatter-proof container.
    6. 6
      Refrigerate the soup until cold.
    7. 7
      When chilled, discard the cinnamon.
    8. 8
      If you have a juicer, put the remaining rhubarb stalk in and process to release its juice.
    9. 9
      Otherwise, you can substitute 1 Tbsp of lemon juice for the rhubarb juice.
    10. 10
      Strain and add the juice to the chilled soup.
    11. 11
      Serve the soup in four chilled dessert bowls, with a scoop of ice cream, a few berries and some mint.
    12. 12
      This recipe can also be made dairy-free by using soy ice cream!

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    Ratings & Reviews:

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    Nutritional Facts for Rhubarb Soup with Berries

    Serving Size: 1 (402 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 453.8
     
    Calories from Fat 49
    10%
    Total Fat 5.4 g
    8%
    Saturated Fat 3.2 g
    16%
    Cholesterol 20.9 mg
    6%
    Sodium 44.3 mg
    1%
    Total Carbohydrate 102.9 g
    34%
    Dietary Fiber 2.6 g
    10%
    Sugars 97.9 g
    391%
    Protein 2.6 g
    5%

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