Strawberry-Rhubarb Soup

Name: Strawberry-Rhubarb Soup
Ingredients: 6 cups rhubarb, cut into 1-inch pieces; 2 cups strawberries, hulled and sliced; 1-1/2 quarts water; 2 tablespoons cornstarch; 1/4 cup cold water or dry white wine; 1/4 cup sugar (or more to taste); 1 cup cream; 1 egg yolk; Sliced strawberries

www.almanac.com

Our chilled Strawberry-Rhubarb Soup pairs tangy rhubarb and sweet strawberries for a refreshing spring or summer starter.

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