Chilled Strawberry- Rhubarb Soup

Name: Chilled Strawberry- Rhubarb Soup
Prep time: 20 minutes
Yield: 6 cups
Ingredients: 4 cups chopped rhubarb (fresh or frozen) 2 cups 100% apple juice 1 cup water 1 ½ cups sliced strawberries (fresh or frozen) ¼ cup sugar ⅛ teaspoon salt ⅓ cup chopped or torn fresh mint or basil (optional); divided

Pair the sweet and tart flavors of strawberries and rhubarb for a refreshing dessert, snack or breakfast bowl topping.

Pink fruit soup garnished with fresh mint.

Prep time: 20 minutes
Chill time: 20 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

4 cups chopped rhubarb (fresh or frozen)
2 cups 100% apple juice
1 cup water
1 ½ cups sliced strawberries (fresh or frozen)
¼ cup sugar
⅛ teaspoon salt
⅓ cup chopped or torn fresh mint or basil (optional), divided

Directions

Wash hands with soap and water.
Rinse or scrub fresh fruits and vegetables under running water before preparing.
Boil rhubarb, apple juice and water in a large saucepan. Cook until the rhubarb is very soft, about 5 to 10 minutes.
Pour rhubarb mixture into a large bowl. Refrigerate until cool, about 20 minutes. Stir a few times while cooling.
Scoop rhubarb mixture into a blender. Add strawberries, sugar and salt. Blend until smooth.
Return mixture to the bowl and stir in ¼ cup mint, if desired. Serve in bowls with a sprinkle of chopped mint.
Refrigerate leftovers within 2 hours.

Featured in a Food Hero Monthly

Comments

Submitted by walscaro on Wed, 04/19/2023 - 12:21

Wow, I made this with rhubarb and strawberries frozen from last year and loved how easy and delicious it was. A friend said it reminded her of strawberry rhubarb pie, without the crust. It was very refreshing for a simple meal with bread, cheese and salad. I used leftovers as a sauce for yogurt and granola. This makes me ready for rhubarb season and looking forward to freezing some. Oh, I didn't have any fresh herbs, but I did add some dried mint...enough to let me know that it would be nice to add some fresh when it is available.