Photo Credit
ILYA ANTOKHIN/shutterstock
The Editors
Yield
Serves 6-8
Category
Course
Preparation Method
Sources
Ingredients
6 cups rhubarb, cut into 1-inch pieces
2 cups strawberries, hulled and sliced
1-1/2 quarts water
2 tablespoons cornstarch
1/4 cup cold water or dry white wine
1/4 cup sugar (or more to taste)
1 cup cream
1 egg yolk
Sliced strawberries
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I made this soup and really liked it, but the picture does not at all look like the finished soup. Thanks for the recipe.
Thank you for the feedback, Debby. We’re so glad you enjoyed the soup.
What is the deal with all the STRAWBERRIES??? If i want RHUBARB i do not want to ruin it with strawberries????