COLD SOUP FOR THE SOUP KITCHEN RHUBARB AND STRAWBERRIES ENJOY DAN:

COLD RHUBARB SOUP WITH STRAWBERRIES by CHEF DAN:

Serves 30-40  

INGREDIENTS:

20 cups water

40 stalks of rhubarb

5 cups strawberries

5 cups sugar

2 cups orange juice

3 teaspoons cinnamon

5 tablespoon lemon juice

1/4-cup vanilla

3/4-cup cornstarch

1/2-cup water

1-1/4-teaspoon kosher salt

1 quart yogurt served with dollops of yogurt

DIRECTIONS:

1.   Wash rhubarb stalks,  with a potato peeler, peel the stalks, trim ends and cut into chunks

2.   In a stock-pot combine the rhubarb pieces, water, 4 cups sugar, orange juice, cinnamon, vanilla and salt, over medium-high heat and bring to a boil.

3.   Combine the cornstarch and 1/2-cup water and add to the rhubarb.

4.   Reduce heat and simmer for 4 minutes.

5.   In a blender combine strawberries and 1 cup of sugar, blend till smooth.

6.   Add to the rhubarb, mixture.

7.   Simmer for  10-12 minutes or until rhubarb is falling apart.

8.   Remove from heat and stir in lemon juice.

9.   Refrigerate until chilled.

10.                Serve with dollops of yogurt.

     ENJOY DAN:                                   BON-APPETITE!!