Strawberry Rhubarb Soup
Ingredients
- 4 cups diced strawberries
- 4 cups diced rhubarb
- 2 teaspoons lemon juice
- ½ cup sugar
- ¼ cup water
- ¼ cup orange juice
- 2 cups Cool Whip or homemade whipped topping for garnish
- 10–12 strawberries for garnish
- ½ cup strawberry yogurt optional
Instructions
- Combine diced strawberries, rhubarb, lemon juice, sugar, and water in a medium saucepan.
- Bring to a boil and let cook on low to medium heat for about 20 to 25 minutes. Cook less or more depending on how thick you want the soup to be.
- Pour ingredients into a blender and liquefy.
- Soup can be served cold or warm. Keep soup refrigerated.
- Garnish with Cool Whip or whipped topping and serve a strawberry on top. If desired, swirl in strawberry yogurt. Makes 10 to 12 servings.