The end of rhubarb season is upon us. It is truly such a short season. Though, many grocery stores do sell frozen rhubarb, it is not quite the same.
A favorite rhubarb treat of ours is rhubarb strawberry soup. It is nice on its own, as a breakfast treat or a great replacement for strawberry shortcake.
Rhubarb Strawberry Soup
It is important to use organic apple juice. Half of all pesticides used on produce are for apples because they attract so many pests and diseases. Also, a lot of those pesticides contain arsenic.
1 large bundle rhubarb cut (about 2-3 cups)
1 large container strawberries, cored and sliced (32 ounces)
1 jug organic apple juice (64 ounces)
1 large or 2 small cinnamon sticks
In a large stock pot, place the juice, rhubarb and strawberries. Bring to a boil and add cinnamon sticks. Reduce to a simmer and cook until somewhat thickened (about 15-20 minutes). The rhubarb will literally melt and the strawberries will become very mushy. Remove cinnamon stick(s). Puree in a blender or with a hand/stick blender.
Chill and serve.
Serve with sour cream or creme fraiche.
Pour over biscuits for a strawberry/rhubarb shortcake.
Add some silken tofu just before blending for a boost of protein and serve for breakfast.