Scandinavian Fruit Soup


1 ½ cups of each of the following:


Bing Cherries, pitted

Marion Berries or Blackberries

Rhubarb, cut into ½ inch chunks



Add to the above:

Juice of one lemon

Juice and rind or one orange

1 ½ cups granulated sugar

½ cup flour

1 teaspoon cinnamon

Stir all ingredients together and cook over moderate heat until rhubarb is cooked through but still slightly crisp when you bite into it. Remove from heat.

Before serving add 1 ½ cups of fresh berries of your choice to the cooked fruit and gently mix in. This can be served with ice cream, crème fraiche, yogurt or whipped cream.

Shown above with Finnish Rice Pudding.

About Laurie Anderson

Co-Owner of The Shelburne Inn, Restaurant & Pub.
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