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Strawberry-Rhubarb Soup

Author Cathy Trochelman


  • 1 c. water
  • 1 c. fresh rhubarb chopped
  • 1 c. fresh strawberries chopped
  • 1/2 c. sugar
  • 1/2 tsp. cinnamon
  • 1 1/2 c. plain yogurt


  1. Bring the water to a boil in a medium saucepan. Stir in rhubarb, strawberries, sugar, and cinnamon. Boil 3 minutes, stirring occasionally.
  2. Reduce heat and simmer 10 minutes, stirring occasionally.
  3. Let stand until cool.
  4. Combine strawberry-rhubarb mixture and yogurt in a blender and process until smooth. Chill until ready to serve.
  5. Garnish with fresh whipped cream, sour cream, and/or fresh strawberries.
  6. (*Recipe adapted from An Occasion To Gather: Summer Blueberry Soup)