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Rhubarb Berry Fruit Soup Recipe


Rhubarb season is so short, itís a good idea to take advantage of this vegetable (yes, itís a vegetable, but itís usually treated as a fruit) while itís available for use in delicious desserts. Rhubarb Berry Fruit Soup is an elegant and refreshing dessert; it not only makes a light ending to a meal, but itís low calorie, low fat, and packed with vitamin C. It can be served by itself, or accompanied by a fancy cookie or two. This Rhubarb Berry Fruit Soup also uses raspberries and strawberries which are readily available during the rhubarb season. For a fancy dinner party, this soup can be served as a first course.
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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.

8 Servings

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
  1. Mix the rhubarb, raspberries, strawberries, sugar, orange juice, cinnamon, Chinese five-spice, and nutmeg in a large microwaveable container.

  2. Cover with plastic wrap and microwave 5 minutes.

  3. Remove the plastic wrap and stir.

  4. Replace the plastic wrap and microwave until the rhubarb is soft, 5-10 additional minutes.

  5. Remove the cinnamon stick and pour the mixture into a blender; blend until smooth.

  6. Pour the mixture through a fine strainer, pressing with a spoon.

  7. Refrigerate until thoroughly chilled.

  8. 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
Serving Value
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%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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