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Rhubarb Strawberry Soup

Rhubarb Strawberry Soup

Yield: 4 servings.

16-oz. package frozen rhubarb (4 cups)

2 cups Dole® Fresh Frozen Whole Strawberries, or Chef-Ready Cuts Diced Strawberries

1¼ cups orange juice

½ to ¾ cup sugar

as needed, almond macaroons (recipe follows)

Heat rhubarb, strawberries and orange juice in medium saucepan to boiling. Reduce heat, cook 10 minutes or until fruit is tender. Remove from heat. Add sugar to taste. Cool slightly. Place half the fruit mixture in blender or food processor. Cover; blend until smooth. Repeat with remaining fruit. Refrigerate covered. Garnish with additional strawberry slices, if desired. Serve with almond macaroons.

For almond macaroons: Combine 3 oz. almond paste and 3 Tbsp. plus 1 tsp. sugar in food processor. Cover; pulse to blend well. Gradually add 1 oz. egg white and blend until smooth and dough has formed. Place batter in medium size pastry bag fitted with small round tip. Pipe batter into small circles on parchment-lined baking sheet. Bake at 325°F for 10-12 minutes, or until edges begin to brown. Cool briefly and loosen with spatula.