Nutritional Info

Nutrition Facts

Serving Size 1 (1093g)

Calories 1200
Calories from Fat 92 (8%)
Amount Per Serving %DIV
Total Fat 10.2g 16%
Saturated Fat 4.6g 23%
Monounsaturated Fat 3.6g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 216.9mg 72%
Sodium 98.7mg 4%
Potassium 1252.1mg 27%
Total Carbohydrate 272.3g 91%
Dietary Fiber 45.4g 182%
Sugars 224.4g
Protein 16.3g 33%

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Recipe Description
Commercially grown rhubarb is usually nice and tender and ready for cooking. The outdoors or "wild" varieties are often tougher, and the stalks may require peeling before use. Select the youngest, most tender shoots.
Prep time
3 hr 15 min
Cook time
50 min
Ready In
4 hr 5 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  water
1/4 Cup(c)  cornstarch
1 Cup(c)  sugar
1/2 Cup(c)  whipping cream
1/2 Cup(c)  fresh strawberries, sliced
1/4 Cup(c)  water
5 1/2 Pound(lb)  fresh rhubarb


Trim rhubarb and discard any tough fibers. Cut stalks into bite sized pieces. Combine rhubarb and 2 quarts water in a large saucepan. Bring to a boil over medium high heat. Reduce heat to medium. Cook, stirring occasionally, 30 minutes. Strain rhubarb, reserving rhubarb liquid. Return rhubarb liquid to saucepan and bring to a boil over medium heat. In a small bowl, blend cornstarch with 1/4 cup water, stirring until smooth. Pour cornstarch mixture and sugar into cooking rhubarb liquid, stirring continuously. Cook 6 to 10 minutes, or until slightly thickened. Remove from heat and let cool. Cover with a tight fitting lid and refrigerate several hours to overnight. In a small bowl, beat cream until stiff peaks form. To serve, spoon whipped cream and sliced strawberries over individual portions of chilled soup.

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Cold Rhubarb Soup
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