INGRÉDIENTSServings: 4
Time: 1/2 hour

I decided to make a recipe for Angie’s Fiesta Friday #28 using the juice, which is most often used in lemonade-like drinks. I thought to mix it with rhubarb since now is the time that these two ingredients overlap for a few weeks. I have always liked the Scandinavian types of sweetish fruit soups, but if you are not a fan of such soups, you can serve it as a drink and call it what you will. However you serve it, it is a deliciously refreshing dish with a beautiful rosey colour.

2 cups chopped rhubarb
1 cinnamon stick
1 cup water
1/3 cup sugar
1 Tbsp cornstarch dissolved in 2 Tbsp water
1 cup sumac juice

PRÉPARATIONSimmer the rhubarb, sugar, cinnamon and water until the rhubarb is very soft. Strain and return to the pan.
Add the cornstarch and simmer a few minutes longer.
Add the sumac juice. Serve either hot or cold.