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Chilled Rhubarb Soup
1 pt Fresh strawberries
3 c Sliced fresh or frozen rhubarb, 1/2 inch pieces
1 1/4 c Orange juice
1/2 c To 1 c Sugar
Sliced kiwifruit AND/OR additional strawberries, optional
In a 3 quart saucepan, bring strawberries, rhubarb and orange juice to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in sugar to taste. In a blender or food processor, blend half the fruit mixture at a time until smooth. Chill. To serve, spoon into soup bowls and if desired, garnish with oranges, kiwi and/or strawberries. Yield: About 1 quart.
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