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Clear Rhubarb And Prune Soup - Pc fruits, polish, soups 2 cup rhubarb; cut up 2 cup prunes, cut up 1 cloves and cinnamon 1/2 cup ; water 2 tablespoon potato starch or corn starch 1 cup sugar (approximate) : Rinse rhubarb and prunes and cut into segments. Cook in skin with seasoning. : Press through a sieve and bring to the boil. : Dissolve starch in 1/2 cup cold water. Pour into simmering stock stirring constantly and bring to the boil. Add sugar to taste. Fruit soups with starch garnish may be served cold with toasted roll slices or cubes (made of sweet roll), or with dumplings. _Polish Cookbook_, Zofia Czerny 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne. Typos by Jeff Pruett. From: Jeff Pruett Date: 20 Apr 97 National Cooking Echo Ä Yield: 5 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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