Cook : 00:30
1. In a mixing bowl, toss the rhubarb and Splenda together. Set aside.
2. In a saucepan, mix the strawberries with the lemon juice and water. Cover andboil for 5 minutes. Strain the strawberries with a colander and collect the juicesIn a mixing bowl. Press the pulp with the back of a spoon to squeeze the juicesout. Discard the pulp
3. Put the strawberry juice back into the saucepan and toss in the rhubarb andSplenda mixture. Place over medium-high heat and boil for 10 minutes.
4. Remove the saucepan from the heat and place in the refrigerator until the soupbecomes cold. Garnish with mint and serve chilled.