For meals

Rhubarb and Strawberry Soup

9 months ago

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.