I will apologize in advance for forgetting where I got this recipe.  I jotted it down so long ago, and only made it for the first time today.  If you know where this came from, PLEASE let me know, as I would love to give credit where credit is due!

I am by no means a creator of recipes, so unless I specifically BRAG, all recipes on my blog were from someone else's creative brain.

Our local co-op recently got in local, organic rhubarb, and I thought it would be great to try a new recipe out!  (We haven't done much of that lately!!!)  This recipe has been sitting in my "soup" folder for many months, and I honestly didn't think I would ever make it.  I have only had rhubarb once, about ten years ago, and neither of my boys has ever had it.  I didn't know what to expect.

You can serve this warm or chilled.  The scent as it is cooking is amazing.  We ate it warm, and will likely eat the leftovers chilled.  It would make a great dessert, but my son and I ate it as lunch today.  Hee hee!



Chilled Strawberry and Rhubarb Soup

Ingredients:
1 1/2 quarts cranberry and/or apple juice   (I used about 1 quart of apple juice, and 1/2 quart of cranberry)
16 oz strawberries, sliced
8 oz rhubarb, sliced
1 Cup lightly packed brown sugar
2 cinnamon sticks
1/4 Cup raisins or currants (optional)  (We omitted these)
1/8 Cup arrowroot or cornstarch dissolved in 1/4 Cup water or juice

Place the juice, strawberries, rhubarb, sugar, cinnamon sticks, and raisins (if using), in a large sauce pot.  Bring to a boil.  Lower to a simmer and cook uncovered for 20 minutes.

Add the arrowroot mixture and cook for 2 minutes, until the soup thickens.




And the final product looks something like this: