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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Even folks who don't care for rhubarb can't resist the sweet, tangy taste of this soup. With its eye-catching color, this dish is an attractive addition to any table. Ingredients:
4 cups sliced fresh or frozen rhubarb |
1 quart plus 1 tablespoon water, divided |
2/3 cup sugar |
1 tablespoon cornstarch |
1/2 teaspoon red food coloring, optional |
1 egg yolk, beaten |
1/2 cup heavy whipping cream |
Directions:
1. In a 2-qt. saucepan, combine rhubarb, 1 qt. of water and sugar; bring to a boil. Reduce heat; cover and simmer for 20 or until rhubarb is tender. Cool for 15 minutes.
2. Place in a blender; process until smooth. Return to pan. Dissolve cornstarch in remaining water; stir into rhubarb mixture. Bring to a boil; boil for 2 minutes; stirring constantly. Add food coloring if desired; mix well.
3. Add a small amount of soup to egg yolk, stirring constantly; return to pan. Chill. Just before serving, beat cream until very soft peaks form; fold into soup. Yield: 6 servings.
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