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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Fresh, frozen or dried fruits can be used in this recipe (rehydrate dried fruits with water or juice) Recipe originates from Harrowsmith Cookbook Vol.1 Ingredients:
1 cup plum, sliced |
1 cup peach, sliced |
1 cup rhubarb, chopped |
1 cup cherries, pitted |
water, to cover fruits |
1 cup sugar |
3 tablespoons flour |
Directions:
1. Prep/Cook Times are estimates.
2. Chop rhubarb into 1 inch pieces. Place that, sliced plums and peaches and cherries into a saucepan with enough water just to cover.
3. Cook fruits until tender then strain out onto a plate or bowl, leaving liquid in saucepan.
4. In a small bowl combine sugar & flour, blending with enough water to make a paste. Stir into reseved saucepan water and cook, stirring constantly, over low heat until mix looks like a white sauce.
5. Add fruit and heat through. If a sweeter soup is desired add a bit more sugar, otherwise serve with sweet cream and enjoy!
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