Strawberry Rhubarb Soup

• 1 pound Rhubarb, Cut Into 1/2" Slices
• 1/4 cups Superfine Granulated Sugar
• 3 whole Tangerines, And Finely Grated Zest From 1 Of The Tangerines
• 1 pint Fresh Strawberries, Plus More For Optional Garnish
• 1/8 teaspoons Vanilla Bean Paste
• 2 Tablespoons Greek Yogurt, 2% Fat

1. Add chopped rhubarb, superfine sugar, and juice from 2 of the tangerines to a medium saucepan. Bring to a boil, stirring until the sugar dissolves, then reduce heat to a simmer and cook until it is tender, about 5-7 minutes.
2. Quick chill the rhubarb by placing the pan in a large bowl that is filled with ice. Stir occasionally. While rhubarb mixture cools, wash and hull strawberries.
3. Add rhubarb, strawberries, finely grated zest and juice from the remaining tangerine, vanilla bean paste and Greek yogurt to a blender. Process until smooth. Taste and add more sugar if desired. Serve garnished with more fresh strawberries.

rhubarb, ubc, tangerines, fresh strawberries, vanilla bean paste, greek yogurt

Taken from tastykitchen.com/recipes/soups/strawberry-rhubarb-soup/ (may not work)