Spiced Rhubarb Soup

• 8 cups diced fresh or frozen rhubarb, thawed
• 3-1/2 cups water, divided
• 1 cup sugar
• 4 cinnamon sticks (3 inches)
• 1/4 teaspoon salt
• 3 tablespoons plus 1-1/2 teaspoons cornstarch
• 1 lemon slice
• 4 tablespoons reduced-fat sour cream

1. In a large saucepan, bring rhubarb, 3-1/4 cups water, sugar, cinnamon sticks and salt to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until rhubarb is tender. Discard cinnamon sticks. Strain rhubarb mixture; discard pulp. Return liquid to the pan; bring to a boil.
2. Combine cornstarch and remaining water until smooth; stir into saucepan. Cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon slice. Cover and refrigerate until chilled. Discard lemon slice. Ladle soup into bowls. Garnish each serving with 1 tablespoon sour cream.

frozen rhubarb, water, sugar, cinnamon, salt, cornstarch, lemon slice, sour cream

Taken from www.tasteofhome.com/recipes/spiced-rhubarb-soup/ (may not work)