Rhubarb-Orange Soup

1. 1

   Zest orange and mince zest; juice the orange.

2. 2

   Remove string from rhubarb, then cut rhubarb into roughly 2-inch lengths.

3. 3

   Combine rhubarb, sugar, 4 cups water, orange juice and half the zest in a saucepan and bring to a boil.

4. 4

   Wrap and refrigerate remaining zest.

5. 5

   Turn heat to medium and cook for 10 to 15 minutes, until rhubarb begins to fall apart.

6. 6

   Chill; if you're in a hurry, pour mixture into a large bowl and set that bowl in an even larger bowl filled with ice water.

7. 7

   When cool, whisk briefly to break up rhubarb, adding reserved zest at same time.

8. 8

   Serve cold, with sour cream or any of the alternatives listed.

No additional tips available.