Spiced Rhubarb Soup

This is a wonderfully fresh tasting chilled soup. Best with fresh rhubarb in the spring, but also good with frozen. Note: I don't recommend combining rhubarb and splenda as it leaves a strong aftertaste.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 8  cups rhubarb, diced
• 3 1⁄2 cups water
• 1  cup sugar
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 3  tablespoons cornstarch
• 1⁄4 cup water
• 1⁄2 teaspoon lemon juice

Directions

1. Combine rhubarb, 3 1/2 cups water, sugar, cinnamon and salt in a saucepan. Bring to a boil; simmer uncovered for 20 minutes.
2. Strain to remove pulp.
3. Return to the pan and bring to a boil.
4. Combine the cornstarch and 1/4 cup water and add to the rhubarb.
5. Cook and stir 2 minutes.
6. Remove from heat and add lemon juice.
7. Refrigerate until chilled.
8. Serve with dollops of yogurt.