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Potage De Fruits Glaces
(Iced Fruit Soup)
Serves 4 to 6

1/2 pound rhubarb (about 6 stalks), cut into 1-inch pieces
1/3 cup sugar
1/4 cup water
2 teaspoons lemon juice
Juice of 1 lime
4 ripe bananas, sliced
2 cups fresh or frozen orange juice
1/3 cup light rum, optional
drops of red food coloring (about 10 or so, optional)
1 eating apple, peeled, cored and cut into 1/4-inch dice
2 to 3 slices lime, cut in half, to garnish

Preheat oven to 325 degrees.

Clean and cut the rhubarb into 1-inch lengths. Place the pieces
in a heavy saucepan. In a separate saucepan, heat the sugar and
water and stir to dissolve the sugar. Cook to a light syrup without
stirring, about 5 minutes. Remove from the heat and allow to cool.

Place the rhubarb and sliced bananas in the blender work bowl.
Puree the mixture until smooth. Mix in the orange juice and the
rum, if using it.

If the soup needs color, blend in 8 to 10 drops of red food coloring.
Stir in the apple.

Serve in chilled bowls, preferably glass, surrounded with crushed
ice. Float half of a very thin slice of lime on the top of each
bowl.

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