Rhubarb Raspberry Soup
VN, GF, SF, RS

Here in Ontario, rhubarb is one of the first fruits to appear in the springtime. I had never cooked with it before but gave it a whirl after our neighbour graciously offered us some fresh stalks from her garden. I wanted to come up with something tasty that would be lower in sugar than typical rhubarb recipes. This soup is the result of my experiments.

Ingredients

3 cups fresh rhubarb, chopped
2 cups water
4 1/2 tbs agave nectar
1/8 tsp stevia extract powder (or less)
1/4 organic lemon, seeded but not peeled
1 cup frozen raspberries

Directions

Combine first four ingredients in a pot. Squeeze lemon into the rhubarb mixture, then throw into the pot. Simmer for about 10 minutes or until rhubarb is soft.

Transfer mixture (including the lemon) into a blender. Add frozen raspberries. Puree until smooth. Taste, and blend in more lemon juice and/or stevia if needed. Chill.

Serve as a light snack or as an appetizer for lunch or dinner. This soup can also be served as a refreshing drink; simply dilute to taste with your favourite sparkling water.

Recipe by: Robin Russell, webmaster

"This cool spring/summer soup is delicious. My husband liked it and that is my litmus test for putting any of my creations on this site. The raspberries, one of my favourite fruits, give this soup a more robust flavour and a brighter colour."

Recipe published: Spring, 2007

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Above photo from stock.xchange.

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