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Rhubarb and Strawberry Soup
Source: dLife

Sweet rhubarb soup with lemon juice and fresh strawberries.

Rating:
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 108.5
Total Carbs 27.7 g
Dietary Fiber 8.3 g
Sugars 13.9 g
Total Fat 0.2 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 347.7 mg
Protein 2.6 g
Sodium 9.5 mg
Dietary Exchanges
, 2 Fruits
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Mix the rhubarb and Splenda in a large bowl.
  2. Place the strawberries, water, and lemon juice in a saucepan. Place the lid on and boil approximately 5 to 6 minutes. Strain the strawberries and dispose of the pulp.
  3. Put the strawberry juice back into the pan and mix in the rhubarb and Splenda. Boil for about 10 to 15 minutes.
  4. Pour into a bowl and let refrigerate until it is cold. Decorate with mint leaves and serve chilled.

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