On my last cruise one of the daily first courses was a cold fruit soup – different every day. I couldn't resist, and all of them were made of fresh fruit and were delicious. It was a refreshing treat and served before the entrée. I thought at the time that it would make a good light summer dessert. One day, since I had some rhubarb and strawberries, I thought it might be fun to make a Strawberry Rhubarb Fruit Soup. Although a cold fruit soup can be served as an appetizer, it also makes a light and delicious summer dessert. It can also be served with a scoop of ice cream. The fresh strawberry garnish makes it pretty as well as tasty.

This delicious and refreshing soup can be made a day or two ahead, and if serving it at an outdoor gathering, can be served in small paper cups rather than bowls.

8 Servings

2 1/2 cups rhubarb, thinly sliced
3 cups water
1/2 cup sugar
1 teaspoon vanilla

3/4 pound fresh strawberries
Red food color, (optional)

Extra fresh strawberries for garnish

1. Place the rhubarb, water, and sugar in a small saucepan over high heat.
2. When the mixture boils, turn down to a simmer and let cook 15 minutes or until the rhubarb is soft.
3. Add the vanilla and transfer to a blender.
4. Add the strawberries and whizz until smooth. Add a few drops of red food coloring, if using.
5. Transfer to a bowl cover, and refrigerate until chilled through. Garnish with strawberries.

Amount Per Serving
Calories 70 Calories from Fat 1
Percent Total Calories From: Fat 2% Protein 2% Carb. 96%

Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 1 mg
Total Carbohydrate 17 g
Dietary Fiber 0 g
Sugars 13 g
Protein 0 g

Vitamin A 1% Vitamin C 30% Calcium 0% Iron 1%