Ruby-Red Rhubarb Soup

Name: Ruby-Red Rhubarb Soup
Ingredients: 4 cups sliced fresh or frozen rhubarb; 1 quart plus 1 tablespoon water, divided; 2/3 cup sugar; 1 tablespoon cornstarch; 1/2 teaspoon red food coloring, optional; 1 egg yolk, beaten; 1/2 cup heavy whipping cream

7 ingredients

3 steps

Ingredients

4 cups sliced fresh or frozen rhubarb
1 quart plus 1 tablespoon water, divided
2/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon red food coloring, optional
1 egg yolk, beaten
1/2 cup heavy whipping cream

Directions

1

In a 2-qt. saucepan, combine rhubarb, 1 qt. of water and sugar; bring to a boil. Reduce heat; cover and simmer for 20 or until rhubarb is tender. Cool for 15 minutes.
2

Place in a blender; process until smooth. Return to pan. Dissolve cornstarch in remaining water; stir into rhubarb mixture. Bring to a boil; boil for 2 minutes; stirring constantly. Add food coloring if desired; mix well.
3

Add a small amount of soup to egg yolk, stirring constantly; return to pan. Chill. Just before serving, beat cream until very soft peaks form; fold into soup.