Rhubarb Soup This is a dessert soup thatís particularly refreshing after a heavy meat-and-potatoes meal. You could also serve it as a first course on a hot day. Makes 5 servings
	Ingredients: 21/2 pounds rhubarb, trimmed of leaves and cut into 1/2 -inch pieces 11/2 cups sugar 1 cinnamon stick 1/2 cup dry white wine 2 tablespoons lemon juice 2 large mangoes 3 kiwi 2 navel oranges 5 fresh mint sprigs
	Instructions: 1. Put rhubarb in a large saucepan with sugar, cinnamon sticks, and wine. 2. Add 6 cups of water and simmer, uncovered, 45 minutes. 3. Strain liquid through a sieve and add lemon juice. Cool. You should have about 6 to 7 cups. 4. Cut mangoes into 1/2 -inch cubes. 5. Peel kiwi, halve lengthwise, and cut into 1/4 -inch-thick crescents. 6. Peel oranges and section, removing all membrane and pith. 7. Pour soup slowly into soup bowl or shallow soup plate, stopping before you get to the cloudy and unattractive dregs. You will have about 5 cups. 8. Put one cup into each of 5 soup plates. Divide fruit equally among the plates so that it looks attractive. 9. Put a mint sprig in the middle.

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