Chilled Rhubarb and Strawberry Soup

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READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook rhubarb, sugar, salt and 1/2 cup water over medium heat until rhubarb is very tender and mixture starts to thicken.
  • Set aside.
  • In another saucepan mix strawberries and cinnamon.
  • Blend together the cornstarch and the 1/4 cup water and add to strawberries.
  • Bring to boil then reduce heat and simmer for 1 minute.
  • Remove from heat and add to rhubarb mixture.
  • Chill.
  • Blend together milk and sour cream and stir into rhubarb and strawberry mixture before serving.
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