Spiced Rhubarb Soup

Author

Unknown

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Recipe

Measurements	Ingredients
4 Cups	Diced Rhubarb
4 ½ Cups	Water (Save ½ Cup)
¾ Cup	Sugar
1 Tbsp	Orange Rind
1	Cinnamon Stick
½ Tsp	Vanilla
½ Cup	White Wine
2 Tbsp	Cornstarch
Pinch	Cloves
	Orange Slices (for serving)

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Instructions

1. Combine 4 cups of diced Rhubarb, 4 cups of water, ¾ cup Sugar, 1 Tbsp Orange Rind, and 1 Cinnamon Stick in a saucepan.
2. Bring the mixture to a boil.
3. Reduce heat and cover.
4. Simmer for 20 minutes.
5. Use a wire whisk to mix ½ Tsp Vanilla, ½ cup White Wine
6. In a separate bowl, mix 2 Tbsp Cornstarch, and a pinch of cloves with ½ cup of cold water until smooth.
7. Slowly add the Cornstarch mixture to the simmering Rhubarb mixture, whisking constantly, to thicken it slightly.
8. Cool the soup.
9. Serve with Orange slices.

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