Strawberry Rhubarb Dessert Soup (Naturally Gluten Free)

Ingredients:

• 1 1/2 cups sugar
• 2 Tablespoons red wine
• 4 cups (1 lb.) rhubarb, rinsed, ends removed, and sliced
• 4 cups (1 lb.) strawberries, rinsed and stemmed
• Zest of one lemon (optional)
• Homemade Sweetened Whipped Cream (optional)

Instructions:

1. In a large saucepan, add the water and carefully add the sugar without splashing any water on the sides of the pan. Do not stir it, just yet. Allow the sugar to melt on its own. If you stir it too soon you may cause the sugar to crystallize if it gets on the side of the pan. Once the sugar has melted, stir gently.
2. Add the sliced rhubarb and lemon zest to the pan, cook for 5 minutes on medium-low heat. Remove the saucepan from the heat and add the strawberries. Stir and pour into a heatproof bowl and refrigerate until both the rhubarb and strawberries are tender and chilled well.
3. While the soup is chilling, whip the cream and refrigerate covered until you are ready to serve the soup.
4. To serve, pour the soup into individual bowls. Place a dollop of stiff whipped cream in the center of each bowl.

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