Chilled Rhubarb Soup

1. 1

   In a 3-qt. saucepan, bring strawberries, rhubarb and orange juice to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in sugar to taste. Cool slightly.

2. 2

   In a blender or food processor, blend half the fruit mixture at a time until smooth. Chill.

3. 3

   To serve, spoon into bowls; garnish with oranges, kiwi and/or strawberries if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.