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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Rhubarb and Strawberry Soup

Source: dLife

Sweet rhubarb soup with lemon juice and fresh strawberries.

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 0.2 Fat, 1.5 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

Mix the rhubarb and Splenda in a large bowl.
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.
Put the strawberry juice back into the pan and mix in the rhubarb and Splenda. Boil for about 10 to 15 minutes.
Pour into a bowl and let refrigerate until it is cold. Decorate with mint leaves and serve chilled.