When choosing rhubarb, try to choose stalks that are bright red, since they are sweeter than their green counterparts. The stalks should also be firm rather than limp. If there is extra rhubarb, slice it, blanch it in boiling water for one minute, then plunge it into cold water. Dry on paper towels and package in freezer bags and freeze.
Rhubarb Berry Fruit Soup is quickly made in the microwave, however, it can also be made in a saucepan on the stove. Itís fast to make, can be made up to a day ahead, and it is so refreshing and good, it will become a favorite with both children and adults.
1 pound rhubarb, diced
1 cup fresh raspberries
1 cup fresh strawberries, hulled and diced
1/2 cup sugar
2 cups orange juice
1/2 teaspoon Chinese five-spice
1 stick cinnamon, (3")
1/2 teaspoon freshly grated nutmeg
1/2 cup plain yogurt
Raspberries, for garnish
Strawberry slices, for garnish
Fresh mint, for garnish
- Mix the rhubarb, raspberries, strawberries, sugar, orange juice, cinnamon, Chinese five-spice, and nutmeg in a large microwaveable container.
- Cover with plastic wrap and microwave 5 minutes.
- Remove the plastic wrap and stir.
- Replace the plastic wrap and microwave until the rhubarb is soft, 5-10 additional minutes.
- Remove the cinnamon stick and pour the mixture into a blender; blend until smooth.
- Pour the mixture through a fine strainer, pressing with a spoon.
- Refrigerate until thoroughly chilled.
- Spoon into serving bowls, top with a tablespoon of yogurt, and garnish with the berries and mint.
Amount Per Serving
Calories 119 Calories from Fat 8
Percent Total Calories From: Fat 7% Protein 5% Carb. 88%
Nutrient Amount per % Daily
Total Fat 1 g 1%
Saturated Fat 0 g 2%
Cholesterol 2 mg 1%
Sodium 9 mg 0%
Total Carbohydrate 26 g 9%
Dietary Fiber 1 g 4%
Sugars 13 g
Protein 2 g
Vitamin A 3% Vitamin C 66% Calcium 0% Iron 3%