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Chilled Rhubarb Soup

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Description Edit

  • Yield: About 1 quart

Ingredients Edit

Directions Edit

  1. In a 3 quart saucepan, bring strawberries, rhubarb and orange juice to a boil.
  2. Reduce heat; cover and simmer for 10 minutes.
  3. Remove from heat; stir in sugar to taste.
  4. In a blender or food processor, blend half the fruit mixture at a time until smooth.
  5. Chill.
  6. To serve, spoon into soup bowls and if desired, garnish with oranges, kiwi and/or strawberries.

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