Spiced Rhubarb Soup - cooking recipe

Ingredients

2 lb. rhubarb, diced
3 1/2 c. water
4 (2-inch) sticks cinnamon
1/4 tsp. salt
1 1/2 Tbsp. cornstarch
1 c. sugar
red food coloring
1 sliced lemon or lime

Preparation

Place rhubarb, water, cinnamon and salt in saucepan; cook 20 minutes or until soft.
Remove cinnamon.
Put rhubarb through a sieve.
Blend cornstarch with sugar; add to juice.
Stir and cook until juice begins to thicken.
Remove from heat; tint with food coloring.
Add lemon.
Cool and chill.
Serve topped with sweetened sour cream.