Spiced Rhubarb Soup

1. 1

   Combine rhubarb, 3 1/2 cups water, sugar, cinnamon and salt in a saucepan.

2. 2

   Bring to a boil; simmer uncovered for 20 minutes.

3. 3

   Strain to remove pulp.

4. 4

   Return to the pan and bring to a boil.

5. 5

   Combine the cornstarch and 1/4 cup water and add to the rhubarb.

6. 6

   Cook and stir 2 minutes.

7. 7

   Remove from heat and add lemon juice.

8. 8

   Refrigerate until chilled.

9. 9

   Serve with dollops of yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.