1 pt. strawberries
1 lb. rhubarb
1 1/4 c. orange juice
About 1/2 c. sugar
1/4 c. chopped orange sections

Hull and slice strawberries. Set aside 4 of the best slices. Trim rhubarb, discarding any tough fibers. Cut into bite size chunks. In 3 quart saucepan over medium heat, heat fruit and orange juice to boiling. Simmer about 10 minutes. Remove pan from heat. Stir in sugar to taste. Allow to cool. In covered blender container at low speed, blend soup, half at a time. Pour soup into a bowl and fold in orange sections. Refrigerate, covered. Serve soup in chilled bowls, each garnished with strawberry slice.